You may also like
Categories:Viewed: 36 - Published at: 7 years ago
Ingredients
- 13 cup yellow cornmeal
- 12 cup canned solid-pack pumpkin
- 12 teaspoon salt
- 14 teaspoon ground nutmeg
- 1 (12 ounce) can evaporated milk
- 1 cup skim milk
- 1 tablespoon butter
Method
- Preheat oven to 350.
- In a medium saucepan, combine cornmeal, pumpkin, salt and nutmeg.
- Gradually stir in evaporated milk and skim milk until mixture is smooth.
- Cook and stir over medium heat until mixture thickens, about 10 minutes.
- Stir in butter.
- Spoon mixture into a 1-quart casserole dish.
- Bake 30-35 minutes, or until casserole is firm on top and lightly golden.
