Steamed Pumpkin-Cornmeal Pudding Recipe

1 cup all-purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (3/8 lb.) butter, at room temperature

1 3/4 cups sugar

2 large eggs

1 1/2 cups canned pumpkin

1/4 cup cup rum

1 tablespoon grated lemon peel

1 teaspoon vanilla

Step 1

In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.

Step 2

In another bowl, with a mixer on high speed, beat butter and sugar until well blended. Add eggs one at a time, beating well after each addition. Beat in pumpkin, rum, lemon peel, and vanilla. Stir in flour mixture until well incorporated.

Step 3

Scrape batter into a buttered 8- to 9-cup bundt pan and set in a 12- by 17-inch baking pan. Place on bottom rack of a 350° regular or convection oven. Carefully pour boiling water around bundt pan almost to the level of pudding. Cover entire baking pan tightly with foil.

Step 4

Bake until the pudding feels firm to the touch and a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool 10 minutes, then invert over a plate to unmold. Serve warm, or let cool completely and cover loosely until serving. Reheat in a 350° regular or convection oven until warm, about 10 minutes. To serve, slice into wedges.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories458

% Daily Value *
Total Fat 20g26%

Saturated Fat 12g60%
Cholesterol 103mg35%
Sodium 370mg17%
Total Carbohydrate 67g25%

Dietary Fiber 1.8g7%
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Steamed Pumpkin-Cornmeal Pudding