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Maple Spice Indian Pudding Recipe
|Light molasses||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
Calories 522 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 38.7 mg
Sodium 353.9 mg14.7%
Total Carbohydrates 93 g30.8%
Dietary Fiber 2.6 g10.4%
Sugars 63.9 g
Protein 9 g18.4%
Vitamin A 8.5% Vitamin C 0.15%
Calcium 34.1% Iron 14.3%
*Based on a 2000 Calorie diet
Place over medium heat and cook, stirring occasionally, until mixture is steaming (8 to 10 minutes); do not boil.
Meanwhile, in a small bowl, mix cornmeal, sugar, salt, cinnamon, nutmeg, and ginger.
Stir cornmeal mixture into milk mixture; reduce heat to low.
Cook, stirring often, until mixture thickens and bubbles vigorously (6 to 8 minutes).
Stir in butter.
Pour cornmeal mixture into a greased 3- to 4-quart electric slow cooker; then pour remaining 1 cup milk over cornmeal mixture.
Cover and cook at low setting until pudding is shiny on top and set in center (8 to 9 hours).
Serve with whipped cream or ice cream, if desired.