Cherokee Indian Pudding, Native American
Created by dienia b on May 16, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 130m
- Recipe #19070
Ingredients
- 1/2 cup cornmeal (yellow)
- 1 cup water
- 1 teaspoon salt
- 3 cups milk
- 1 large egg (beaten)
- 1/3 cup granulated sugar
- 1/2 cup molasses
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
How to Make
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Step 1: Preheat oven to 325°.
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Step 2: Mix cornmeal, water, salt, and 2 cups of the milk in a saucepan.
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Step 3: Bring to a gentle boil and boil for 10 minutes while stirring.
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Step 4: In bowl, mix egg, sugar, molasses, butter, and spices.
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Step 5: Stir into cornmeal mixture.
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Step 6: Pour into greased baking pan.
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Step 7: Pour 1 cup milk over top.
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Step 8: Bake in a bain-marie for 30 minutes.
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Step 9: Stir if milk has not evaporated.
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Step 10: Bake an additional 1 1/2 hours.
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Step 11: Serve warm or at room temperature with cream or ice cream.
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Step 12: Read more at ifoodtvdashindian
Nutritional Facts
- Serving Size: 1 (336.8 g)
- Calories 403
- Total Fat - 10.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 79.9 mg
- Sodium - 843.1 mg
- Total Carbohydrate - 69.5 g
- Dietary Fiber - 1.5 g
- Sugars - 57.1 g
- Protein - 9 g
- Calcium - 316.3 mg
- Iron - 2.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg