Soft Corn Pudding

• 2 cups milk
• 3 tablespoons pumpkin puree, fresh or canned, without sugar
• 1/2 teaspoon minced garlic
• 1/2 cup fresh or frozen corn kernels
• Pinch allspice
• 38 cup stone ground cornmeal
• Salt and freshly ground black pepper to taste
• Pinch cayenne
• 1 tablespoon sweet butter
• 2 tablespoons finely sliced chives

1. Put the milk, pumpkin puree, garlic, corn and allspice in a small saucepan and bring to a boil over high heat.
2. Lower the heat to a simmer and cook for 2 to 3 minutes.
3. Slowly add the cornmeal while stirring continually.
4. Season with salt, pepper and cayenne.
5. Stir in the butter.
6. Set aside in a warm place.
7. Stir in chives before serving.

milk, pumpkin puree, garlic, corn, allspice, stone ground cornmeal, salt, cayenne, sweet butter, chives

Taken from cooking.nytimes.com/recipes/3059 (may not work)