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Pumpkin Corn Pudding

Serves 10

• 2 1/2 cups cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 large eggs, beaten
• 1/4 cup canola oil
• 1 (15 oz) can creamed corn
• 1 1/4 cups canned pumpkin
• 1 cup ricotta cheese
• 1 cup diced red onion
• 1 tbs. minced fresh ginger
• 1 clove garlic, minced (1/2 teaspoon)
• canola oil for greasingg pan

Preheat oven to 350°F. Combine the cornmeal, baking powder, and salt in a bowl. Make an indentation in the center of the mixture. Place the beaten eggs, the 1/4 cup canola oil, and the creamed corn into the indentation. Using a whisk, combine the ingredients. Stir the pumpkin and ricotta cheese. Blend well. Stir in the red onion, ginger and garlic. Oil a 13x9-inchglass baking dish with the canola oil. Pour the batter into the dish. Smooth out the top. Bake for about 45 minutes, or until the mixture is set like warm, soft pudding.

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