Indian Pudding Native American
Recipe: #18590
April 22, 2015
Categories: Desserts, Puddings, Native American, Gluten-Free, Vegetarian, Kosher Dairy, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (332.7 g)
- Calories 421.4
- Total Fat - 17.1 g
- Saturated Fat - 9.7 g
- Cholesterol - 98.1 mg
- Sodium - 440.4 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 1.1 g
- Sugars - 50.5 g
- Protein - 10.5 g
- Calcium - 382.9 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 300°F.
Step 2
Grease a 1 1/2 quart baking dish with 1 tablespoon of the butter; set aside.
Step 3
Heat 3 cups of milk in a saucepan until it is close to boiling.
Step 4
Add the cornmeal and reduce heat to low; beat like crazy it will get lumps.
Step 5
Stir until the mixture thickens (about 5 minutes).
Step 6
Remove from the heat and add the remaining butter, the molasses, maple syrup, cinnamon, ginger, salt and temper in the egg.
Step 7
Pour into buttered dish. Place in the preheated oven and bake for 30 minutes.
Step 8
Pour the cold milk over the pudding and return to the oven. Bake, checking at 90 minutes but up to 1 hour 45 minutes until the top is brown and crisp.
Step 9
Serve hot or warm with cream.
Tips
No special items needed.
1 Reviews
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