Cinnamon Purple-Corn Pudding

Silky purple-corn pudding is whisked into a cinnamon-honey simmer with plump raisins until thick and fragrant. It warms the Andean highlands of Barefoot on the Frozen Harvest, where a sudden frost turned bitter potatoes into chuño an empire could store.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 4g fiber

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Ingredients

• 3/4 cup purple corn flour
• 3 cups water
• 1 cup milk
• 1/3 cup honey
• 2 tsp ground cinnamon
• 1/3 cup raisins
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. 1Whisk the purple corn flour with water in a bowl until smooth.
2. 2Bring the remaining water, milk, cinnamon, honey, raisins and salt to a simmer in a saucepan.
3. 3Slowly pour the corn-flour slurry into the simmering liquid while whisking constantly.
4. 4Cook on low heat for 20 minutes, stirring often, until the mixture thickens to a soft pudding consistency.
5. 5Remove from heat, stir in the vanilla and let cool slightly before serving warm or chilled.