Pumpkin Corn Pudding Recipe
Posted on 1st of November, 2011 by Lévana
You will be pleased to see that in my new cookbook I make extensive use of pumpkin all shapes and sizes, for both savory and sweet dishes. I should also tell you I never like stuffing turkey directly, so I make lots my stuffing “outside”, in a separate dish. This dish will go beautifully with your turkey on Thanksgiving. A gluten-free treat, too!
You will find canned or frozen pumpkin, even when pumpkin is in season, very useful, for pies, muffins, puddings, even in a pinch to add in a quick soup. Just one piece of advice: Make sure that what you buy is 100% pumpkin – which is totally pure and unprocessed: Just mashed pumpkin – and not the infamous pumpkin pie filling -which is highly processed and full of bad-for-you stuff. It will take you only a minute to add the sweeteners and seasonings you need for a pie: Just look at my Pumpkin Pecan Pie: Delish!
3 cups frozen corn kernels, thawed
1 15-ounce can coconut milk
3 cups canned or frozen 100% pumpkin puree
2/3 cup brown sugar or sucanat
2 cups fine corn flour
1 tbsp baking powder
3 tablespoons rum or brandy
1 tbsp cinnamon
1 tbsp ginger
Good pinch cloves
Salt and pepper to taste
2/3 cup corn flakes crumbs
3 tablespoons olive oil
Preheat the oven to 375 degrees.
Puree the corn with the milk until perfectly smooth in food processor. Add all remaining ingredients to the food processor, and process until just combined. Pour the mixture into a greased baking pan, 9 x 13”, or 12” round. Sprinkle the topping over the top. Bake about 45 minutes, or a little longer, until the center is firm to the touch and the topping looks golden brown. You could also bake the pudding in muffin molds: In this case bake a little less time, about 30 minutes. Let the pudding cool before slicing. Delicious warm or at room temperature.