Fruit Pudding, Corn Meal

The batter can be mixed up to 2 hours ahead and held at room temperature, covered, though the leavening power will diminish slightly. The cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Reheat by steaming for 45 minutes or microwaving individual portions for 1-2 minutes.

Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The texture will firm up when cold but softens when reheated. Reheat portions by steaming for 10-15 minutes or microwaving for 1-2 minutes. This pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.