INGREDIENTS:

1 Tbsp. unsalted butter
1 cup frozen corn, thawed
1 clove garlic, minced
2 cups lowfat milk, more if necessary
1 cup solid pack pumpkin
1 cup cornmeal

DIRECTIONS:

Melt butter in a heavy saucepan over medium heat. Sauté corn and garlic 3 minutes, stirring frequently. Stir in milk and pumpkin. Bring mixture to a simmer, stirring frequently. Slowly stir in cornmeal. Reduce heat to low and simmer 4 minutes, stirring constantly until mixture is smooth and thick. Add additional milk if mixture becomes too thick. Season with salt and pepper to taste.

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