Yummy Corn and Pumpkin Pudding

• 4 tablespoon(s) butter
• 2 tablespoon(s) (finely chopped) shallots
• 2 cup(s) (frozen) corn kernels, thawed, or use fresh corn kernels
• 1 can(s) (15-oz solid-pack) pumpkin
• 4 cup(s) half-and-half
• 2.5 cup(s) (stone-ground) cornmeal
• 1 tablespoon(s) (finely chopped) fresh sage
• salt and freshly ground pepper , to taste
• .25  (shelled) pumpkin seeds, toasted

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Directions

1. In a large saucepan over medium heat, melt butter until it begins to brown slightly. Add shallots and corn, and sauté for 4 minutes, stirring occasionally.
2. Add pumpkin and half-and-half to the pan, slowly stirring to combine. Bring to a simmer.
3. Slowly add cornmeal, stirring constantly. Reduce heat to medium-low and cook for 6 to 7 minutes.
4. Add sage and continue to stir until the pudding is thick (the consistency of oatmeal). Season with salt and pepper to taste.
5. Spoon pudding into a serving bowl and garnish with pumpkin seeds.

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