Serve this New England colonial favorite in individual containers for dessert or breakfast.
Preheat oven to 350 degree F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside.
In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar or substitute, cinnamon, and salt.
In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. Makes 6 servings.
Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Use the amount equal to 2 tablespoons sugar.