Indian Pudding Recipe
Ingredients
| Yellow cornmeal | 1⁄2 Cup (8 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 3 Cup (48 tbs) | |
| Egg | 1 , beaten | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Molasses | 1⁄2 Cup (8 tbs) | |
| Butter | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1645 Calories from Fat 380
% Daily Value*
Total Fat 42 g64.9%
Saturated Fat 22 g110%
Trans Fat 0 g
Cholesterol 311.5 mg103.8%
Sodium 1401.9 mg58.4%
Total Carbohydrates 295 g98.4%
Dietary Fiber 8.3 g33%
Sugars 196.3 g
Protein 34 g67.9%
Vitamin A 26.6% Vitamin C 0.61%
Calcium 119.6% Iron 69.1%
*Based on a 2000 Calorie diet
Directions
Mix cornmeal, water, salt, and 2 cups of the milk in a saucepan.
Bring to a gentle boil and boil for 10 minutes while stirring.
In bowl, mix egg, sugar, molasses, butter, and spices.
Stir into cornmeal mixture.
Pour into greased baking pan.
Pour 1 cup milk over top.
Bake in a bain-marie for 30 minutes.
Stir if milk has not evaporated.
Bake an additional 1 1/2 hours.
Serve warm or at room temperature with cream or ice cream.
Chef
