Apple Corn Meal Pudding

The dry ingredients (cornmeal and salt) can be measured and the apples can be prepared up to 2 hours ahead; keep sliced apples in acidulated water (water with lemon juice) to prevent browning, then drain and pat dry before using. However, this pudding is best assembled and baked the day you plan to serve it.

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will be denser after refrigeration but remains flavorful.