New England Indian Pudding
Recipe: #15491
November 02, 2014
Categories: Desserts, Puddings, New England, One-Pot Meal, Oven Bake, Gluten-Free, No Eggs, Spices, Milk, more
"Fall is the customary time of year to break out this spicy traditional dessert. The cornmeal makes it textured pudding, not smooth like custard. Raisins are optional--for some reason, our family never included them. However, if you do use raisins, plump them in warm water for 5 minutes first. Not sure if this dish would work with nonfat milk. The very low baking temperature is not a misprint. Note: The defining main ingredients are cornmeal and molasses, neither of which are options as "Main Ingredient" categories."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (172.3 g)
- Calories 250
- Total Fat - 10.3 g
- Saturated Fat - 6.7 g
- Cholesterol - 27.2 mg
- Sodium - 361.6 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 0.8 g
- Sugars - 30.2 g
- Protein - 4.9 g
- Calcium - 183.5 mg
- Iron - 1.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Gradually stir the corn meal into the hot milk.
Step 2
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
Step 3
Blend together sugar through cinnamon and add to corn meal mixture.
Step 4
Stir in molasses and cold milk.
Step 5
Fold in raisins if using.
Step 6
Bake in a buttered 1-quart casserole at 275°F 2 hours.
Step 7
Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Tips
No special items needed.
0 Reviews
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