Pumpkin -Corn Pudding

This savory side dish is a staple at our holiday table. it was featured in Bon Appetit some years back and was an instant hit both with family and friends.I love the fact that it uses the stove top only ,freeing up much valued oven space.

serves 4

2 TBS butter

1 cup fresh or frozen corn kernels

1 TBS minced garlic

2 cups (or more )milk

1 cup canned solid -pack pumpkin

1 cup cornmeal

Melt butter in heavy medium saucepan over medium heat. Add corn and garlic. Cook 3 minutes,stirring frequently. Mix in 2 cups milk and pumpkin. Bring mixture to simmer. Gradually stir in 1 cup cornmeal. reduce heat and cook until mixture is thick,stirring constantly,about 4 minutes. Thin mixture to desired consistency with additional milk if necessary. Season pudding generously with salt and pepper