Sour Cream Indian Pudding Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Milk4 Cup (64 tbs)
 Yellow cornmeal3⁄4 Cup (12 tbs)
 Molasses1⁄4 Cup (4 tbs)
 Ground ginger1 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Firmly packed brown sugar1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Soft butter/Margarine1⁄2 Cup (8 tbs)
 Eggs4 , beaten
 Dairy sour cream1 Cup (16 tbs)
 Ice cream/Whipped cream / hard sauce1 Pint

Nutrition Facts

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

Directions

Heat 3 cups milk in top part of double boiler over boilinq water.
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 (275°F.) about 2 hours.
Serve warm or cool with ice cream.
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