Indian Pudding
Prep time:
1 min
Cook time:
90 min
Yield:
8 Servings
Serving Size:
1 square
Ingredients
2 1/2 cups non-fat milk
1/2 cup cornmeal
1/2 cup non-fat milk (cold)
1 tbsp margarine
1/2 cup molasses
1/2 tsp ginger
1/2 tsp cinnamon
Directions
- Preheat oven to 325º. Lightly grease 1-quart baking pan.
- In a saucepan heat 2 1/2 cups milk to a simmer.
- In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
- Add cornmeal mixture to warm milk, stir well.
- Cook 20 minutes over low-medium heat, stirring often to prevent scorching. Cook until thickened.
- Remove pudding from heat. Stir in margarine, molasses, ginger, and cinnamon.
- Pour into the greased baking pan.
- Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
- Cut into 8 squares before serving warm.
Ingredients
2 1/2 cups non-fat milk
1/2 cup cornmeal
1/2 cup non-fat milk (cold)
1 tbsp margarine
1/2 cup molasses
1/2 tsp ginger
1/2 tsp cinnamon
Directions
- Preheat oven to 325º. Lightly grease 1-quart baking pan.
- In a saucepan heat 2 1/2 cups milk to a simmer.
- In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
- Add cornmeal mixture to warm milk, stir well.
- Cook 20 minutes over low-medium heat, stirring often to prevent scorching. Cook until thickened.
- Remove pudding from heat. Stir in margarine, molasses, ginger, and cinnamon.
- Pour into the greased baking pan.
- Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
- Cut into 8 squares before serving warm.
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