Baked Indian Pudding
- Number of Servings: 10
Ingredients
6 cups of milk1/2 cup (1 stick) butter1/2 cup yellow cornmeal1/4 cup flour1 teaspoon salt1/2 cup molasses3 eggs, beaten1/3 cup of granulated sugar1 teaspoon of cinnamon1 teaspoon of nutmegserved with ice cream. (not included in calorie count)
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.
Serve with vanilla ice cream.
Serving Size: 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user ZABELINA1.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.
Serve with vanilla ice cream.
Serving Size: 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user ZABELINA1.
Nutritional Info Amount Per Serving
- Calories: 298.5
- Total Fat: 15.8 g
- Cholesterol: 95.0 mg
- Sodium: 321.7 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 0.7 g
- Protein: 7.5 g
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