James Beard's Indian Pudding

Name: James Beard''s Indian Pudding Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 1 quart scalded milk (1 quart = 4 cups); 1/3 cup yellow corn meal; Pinch of salt; 1/2 cup molasses; 1 good teaspoon ginger

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 6

Ingredients

1 quart scalded milk (1 quart = 4 cups)1/3 cup yellow corn mealPinch of salt1/2 cup molasses1 good teaspoon ginger

Directions

Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm. Excellent when paired with vanilla ice cream - but that's not factored into this calorie count!

Number of Servings: 6

Recipe submitted by SparkPeople user HEEPER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 159.6
Total Fat: 0.6 g
Cholesterol: 3.2 mg
Sodium: 480.2 mg
Total Carbs: 33.3 g
Dietary Fiber: 0.5 g
Protein: 6.1 g

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