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Indian Corn Pudding

Yield: 4- 1-1/2 cups per serving



This creamy skillet pudding goes well with any traditional holiday meal.

1 cup diced onion
1 cup frozen corn kernels
1/2cup yellow corn meal
1 cup lowfat chicken broth
1 cup skim milk
1 Tbsp light molasses

Lightly spray a large nonstick skillet with vegetable oil cooking spray and place over medium high heat. Saute onion until golden brown, about 5 minutes. Add the rest of the ingredients and bring to a boil, stirring constantly. Stir and cook until pudding thickens. Serve warm.