Pumpkin Corn-Pudding (Malay #2)

November 18, 2011
1 Ratings
  • Serves 6 to 8
Author Notes

This recipe is a Thanksgiving makeover of my Malay (Ricotta Corn Pudding).
At first I hesitated and was not sure how pumpkin will work instead of ricotta because it has a very deferent consistency and a lot more moisture. I decided to add two more egg whites and some more sugar to stabilize the meringue. It worked beautifully. As soon as I added the cornmeal and flour mixture it soaked up all the extra moisture and puffed up right before my eyes. I am very pleased with the result and I hope so will you. The pudding is delicious, light, airy and in the same time it is firm enough to be cut with a knife when it’s slightly cooled down.

What You'll Need
  • • 1 can (15 oz) Organic Pumpkin puree
  • • 4 extra large eggs separated + 2 egg whites
  • • 4 tablespoons sour cream
  • • 1 tablespoon orange zest
  • • 1/2 teaspoon freshly ground cinnamon
  • • 1/2 teaspoon ground turmeric
  • • 1/4 teaspoon freshly ground nutmeg
  • • 1/2 teaspoon coarse salt
  • • 1/2 cup granulated sugar
  • • 8 tablespoons fine ground organic cornmeal
  • • 2 tablespoons all-purpose flour
  • • Confectioners’ sugar for the top (optional)
  1. Preheat the oven to 325 degrees F. Butter an 8 by 8 casserole; or glass baking dish.
  2. Beat the egg whites and salt until soft picks form. Slowly add sugar and continue beating until stiff and shiny.
  3. In a mixing bowl combine egg yolks, pumpkin, sour cream, orange zest, cinnamon, turmeric and nutmeg; stir well until the mixture is homogeneous.
  4. Mix together the cornmeal and flour and incorporate into the pumpkin mixture.
  5. Gradually fold in the beaten egg whites. Pour the batter into the baking dish, smooth the top and place on the middle rack of the oven.
  6. Bake for 30 to 35 minutes depending on how hot is your oven. Transfer to a wire rack to cool slightly, dust the top with confectioners’ sugar.
  7. Serve hot, warm or at room temperature. I like to drizzle some berry compote over the top of my piece of the pudding.

See what other Food52ers are saying.

  • Sue Peckelis
    Sue Peckelis
  • Sagegreen
  • drbabs
  • AntoniaJames
  • Kukla

8 Reviews

Sue P. November 29, 2018
when I tasted the batter, I thought the turmeric was overpowering but it turned out SUPERB! really nice flavor. great color too! give it some cranberry compote and a dose of whipped cream and you will knock everybody out!
Sagegreen November 20, 2011
What great ingredients with a combined savory and sweet balance. Sounds fabulous.
Kukla November 20, 2011
Thank you Sagegreen! I mist your recipes and comments and even was a little worried. Welcome back and best Holiday whishes!!!
Kukla November 20, 2011
Thank you sagegreen! I mist your recipes and comments and even was a little worried. Welcome back and best Holiday whishes!!!
drbabs November 18, 2011
I tested your first pudding with ricotta and loved it. I bet this is fabulous!
Kukla November 18, 2011
O yes I remember, it was my first Editors’ Pick and I would love for you to get such assignment again. Thank you a lot for your comments and attention, drbabs!!!
AntoniaJames November 18, 2011
Love this! What an ingenious, simply gorgeous transformation. And it's so perfectly "Thanksgiving," with both pumpkin and corn in it. I'm definitely going to make this! ;o)
Kukla November 18, 2011
Thank you so very much AntoniaJames! Please let me know did you like the pudding or not.