New England Corn Pudding With Maple Syrup Sauce

Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	New England	Desserts	5	Servings

INGREDIENTS

1		Egg, lightly beaten
3	c	1% low-fat milk
1/2	c	Water
1/2	c	Yellow cornmeal
1/3	c	Molasses
1/2	t	Ground ginger
1/8	t	Salt
1	T	Margarine
		Vegetable cooking spray
1/4	c	Maple syrup
3	T	Brown sugar
1	T	Fresh lemon juice
1/4	c	Hot water

INSTRUCTIONS

Place egg in a bowl; set aside. Combine milk and water in a 2-quart
glass measure; microwave at high 7 minutes. Add cornmeal; stir until
blended. Microwave at high 2 minutes, stirring after 1 minute. Stir
one-fourth of cornmeal mixture into egg; add to remaining cornmeal
mixture, stirring constantly. Stir in molasses and next 2  ingredients;
microwave at high 2 minutes, stirring after 1 minute.  Stir in
margarine. Pour mixture into a 1-1/2-quart casserole coated  with
cooking spray.  Bake, uncovered, at 300 degrees for 2-1/2 hours or
until set. Yield: 5  servings (serving size: 1 cup pudding and 2
tablespoons sauce).  INSTRUCTIONS FOR MAPLE SYRUP SAUCE: Combine the
first 3 ingredients  in a heavy, medium saucepan; place over medium
heat. Cover and cook 5  minutes or until mixture boils and sugar
dissolves. Uncover and cook  for an additional 5 minutes or until the
mixture is dark brown and  very thick. Remove from heat, and carefully
add hot water, stirring  constantly. Serve warm. Yield: 2/3 cup
(serving size: 2 tablespoons).  Per serving: 266 Calories; 5g Fat (17%
calories from fat); 7g  Protein; 49g Carbohydrate; 42mg Cholesterol;
178mg Sodium  Serving Ideas : Serve warm with Maple Syrup Sauce.  NOTES
: When you make this baked pudding, don't short-cut the  leisurely
cooking time. It takes that long for the flavors to develop.  Recipe
by: Cooking Light, October 1994, page 96  Posted to MC-Recipe Digest V1
#418 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 277 Calories From Fat: 45 Total Fat: 5.1g Cholesterol: 43.1mg Sodium: 271.2mg Potassium: 649.6mg Carbohydrates: 52.2g Fiber: <1g Sugar: 37.2g Protein: 7.2g