Cinnamon Raisin Apple Indian Pudding - cooking recipe

Ingredients

nonstick cooking spray
2 cups nonfat milk
1/3 cup yellow cornmeal
2 tablespoons brown sugar (packed)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
2 medium cooking apples, cored and chopped (such as Jonathan or Rome Beauty)
1/4 cup raisins

Preparation

Preheat oven to 350 degrees F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside.
In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar, cinnamon, and salt.
In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. OR, it's also good reheated in the microwave after a day or two- it keeps really well in the fridge. I like it with a dallop of vanilla low-fat yogurt or ice cream.