2 tbsp. (1/4 stick) butter
1 c. fresh or frozen corn kernels
1 tbsp. minced garlic
2 c. (or more) milk
1 c. canned solid pack pumpkin
1 c. cornmeal

Melt butter in heavy medium saucepan over medium heat. Add corn and garlic. Cook 3 minutes, stirring frequently. Mix n 2 cups milk and pumpkin. Bring mixture to simmer. Gradually stir in 1 cup cornmeal. Reduce heat and cook until mixture is thick, stirring constantly, about 4 minutes. Thin mixture to desired consistency with additional milk if necessary. Season pudding generously with salt and pepper and serve. 4 servings.