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Sour Cream Indian Pudding Recipe
|Milk||4 Cup (64 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Eggs||4 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Ice cream/Whipped cream / hard sauce||1 Pint|
Serving size: Complete recipe
Calories 4781 Calories from Fat 2312
% Daily Value*
Total Fat 260 g399.6%
Saturated Fat 150.9 g754.6%
Trans Fat 0 g
Cholesterol 1565.9 mg522%
Sodium 2209.6 mg92.1%
Total Carbohydrates 554 g184.8%
Dietary Fiber 11.7 g46.9%
Sugars 422.2 g
Protein 86 g171.9%
Vitamin A 170% Vitamin C 11.7%
Calcium 243.4% Iron 83.2%
*Based on a 2000 Calorie diet
Mix remaining 1 cup milk and cornmeal.
Stir into hot milk and cook, stirring, until slightly thickened.
Remove from heat.
Mix molasses and spices and stir into milk mixture.
Beat in remaining ingredients except ice cream.
Pour into buttered 2-quart casserole and bake in preheated very slow oven (275Â°F.) about 2 hours.
Serve warm or cool with ice cream.