Cornmeal Cake with Fruits Topping

Ingredients

• 1 1/2 cups reduced fat milk
  
• 1/2 cup coarse cornmeal
  
• 1/4 cup and 1 tablepoon date
  
• 2 tablespoon butter
  
• 3 eggs, lightly beaten
  
• 1 large fruits cut (pears, apple, peach)- optional
  

Methods

• Preheat oven to 375 degree Farenheit
  
• In a heavy saucepan over medium heat, bring milk to a simmer.
  In a slow steady stream, add cornmeal, stir constantly.
  When mixture returns to a simmer, reduce heat to low and cook, stirring constantly until it thickens, about 2 minutes.
  
• Add 1/4 cup sugar and stir until mixture is smooth and thick, about 2 minutes.
  Stir in butter and remove from heat.
  Cool for 2 minutes.
  Add eggs, and blend well.
  Pour batter into greased cake pan.
  
• In a medium bwol, toss cut fruit with lemon juice. Arrange on top of batter and sprinkle with remaining 1 tablespoon sugar.
  
• Bake for about 40 minutes, until firm to the touch and lightly browned.
  Cool on a rack.
  

Serve 10.

Note: It's almost the same as a custard.