• 30minutes
  • 445calories

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Nutrition Info . . .

VitaminsA, B3, D, E
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) butter

  2. 2 tablespoon(s) (finely chopped) shallots

  3. 2 cup(s) (frozen) corn kernels , thawed, or use fresh corn kernels

  4. 1 can(s) (15-oz solid-pack) pumpkin

  5. 4 cup(s) half-and-half

  6. 2 1/2 cup(s) (stone-ground) cornmeal

  7. 1 tablespoon(s) (finely chopped) fresh sage

  8. salt and freshly ground pepper , to taste

  9. 1/4 (shelled) pumpkin seeds , toasted

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, melt butter until it begins to brown slightly. Add shallots and corn, and sauté for 4 minutes, stirring occasionally.

  2. Add pumpkin and half-and-half to the pan, slowly stirring to combine. Bring to a simmer.

  3. Slowly add cornmeal, stirring constantly. Reduce heat to medium-low and cook for 6 to 7 minutes.

  4. Add sage and continue to stir until the pudding is thick (the consistency of oatmeal). Season with salt and pepper to taste.

  5. Spoon pudding into a serving bowl and garnish with pumpkin seeds.


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