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© Meredith Corporation. All rights reserved. Used with permission.
(6 pudding dishes)
Preheat oven to 350°F. Lightly coat six 6-ounce custard cups with cooking spray; place in a shallow baking pan and set aside.
Heat 1 1/2 cups milk in a medium saucepan over medium heat just until boiling. In a small bowl, combine cornmeal with the remaining 1/2 cup milk; slowly whisk into the hot milk. Cook and stir until the mixture returns to boiling. Reduce heat to low. Cook and stir for 5 to 7 minutes or until thick.
Remove from heat. Stir in brown sugar, cinnamon and salt. In a medium bowl, beat egg with a fork; gradually stir the hot mixture into the egg. Stir in apples and raisins. Divide the mixture among the prepared custard cups. Bake for about 30 minutes or until a knife inserted in the centers comes out clean. Cool on a wire rack for 20 minutes; serve warm.