Conditions A-Z
Acupuncture Clinic
Find an Acupuncturist
Herbal Remedies
Diet & Nutrition
Chi Gong &Tai Chi
Chinese Medicine Basics
Patient Testimonials
Animal Acupuncture
Store

Syndromes A-Z
AcuPoint Locator
Herbology
Practice Building
CEUs/Events
Employment
Study Acupuncture
Acupuncture Schools
Research
Reference Library
Laws & Regulations
Practitioner Store

Points Newsletter
Catalog Requests
Contact Us
About Acupuncture.Com
Privacy Policy

ANNOUNCEMENTS

Acupuncture.Com accepts article contributions. Email submissions to contact@acupuncture.com

FIND AN ACUPUNCTURIST

Subscribe

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.

Abundant Energy Digestion Formula

Promotes a Strong and Healthy Digestion System

B-Slim

Lose Weight Naturally with Chinese Herbs
 

The Tao of Nutrition
By Maoshing Ni

The Path to Good Nutrition and Health

Perpetual Shield Immune Booster

Strengthen the Body with Immune-Enhancing Chinese Herbs

Healing with Whole Foods
by Paul Pitchford

The Most Comprehensive Guide on Nutrition Today