Cinnamon Raisin Apple Indian Pudding

Name: Cinnamon Raisin Apple Indian Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 Ramekins, 6 serving(s)
Ingredients: nonstick cooking spray; 2 cups nonfat milk; 1/3 cup yellow cornmeal; 2 tablespoons brown sugar (packed); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 egg; 2 medium cooking apples, cored and chopped (such as Jonathan or Rome Beauty); 1/4 cup raisins

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Recipe by Chef #604139

This recipe comes from Better Homes and Gardens. I have made it several times, and it is always delicious, healthy, and a big hit with the family. It's slightly different than the version titled "Cinnamon Raisin Apple Indian Pudding" already posted on Zaar- I wanted to post this one because I've had such good luck with it and enjoy it so much that I want to share!!

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READY IN: 1hr

SERVES: 6

YIELD: 6 Ramekins

UNITS: US

INGREDIENTS

Nutrition

nonstick cooking spray
2

cups nonfat milk
¹⁄₃

cup yellow cornmeal
2

tablespoons brown sugar (packed)
¹⁄₂

teaspoon ground cinnamon
¹⁄₄

teaspoon salt
1

egg
2

medium cooking apples, cored and chopped (such as Jonathan or Rome Beauty)
¹⁄₄

cup raisins

DIRECTIONS

Preheat oven to 350 degrees F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside.
In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar, cinnamon, and salt.
In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. OR, it's also good reheated in the microwave after a day or two- it keeps really well in the fridge. I like it with a dallop of vanilla low-fat yogurt or ice cream.

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