Baked Indian Pudding Recipe
Ingredients
| Yellow cornmeal | 1⁄2 Cup (8 tbs) | |
| Milk | 4 Cup (64 tbs) | |
| Maple/Maple flavored syrup | 1⁄2 Cup (8 tbs) | |
| Light molasses | 1⁄4 Cup (4 tbs) | |
| Eggs | 2 | |
| Butter/Margarine | 2 Tablespoon | |
| Brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1⁄4 Teaspoon | |
| Ginger | 3⁄4 Teaspoon | |
| Cold milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2171 Calories from Fat 631
% Daily Value*
Total Fat 70 g108.3%
Saturated Fat 37.6 g187.8%
Trans Fat 0 g
Cholesterol 589.2 mg196.4%
Sodium 2560.4 mg106.7%
Total Carbohydrates 352 g117.4%
Dietary Fiber 6 g24.1%
Sugars 261.5 g
Protein 51 g102%
Vitamin A 45.6% Vitamin C 0.39%
Calcium 150.2% Iron 60%
*Based on a 2000 Calorie diet
Directions
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings
Chef
