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Indian Pudding

  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Milk 3 Cup (48 tbs)
  Egg 1 , beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon

Preheat oven to 325°.
Mix cornmeal, water, salt, and 2 cups of the milk in a saucepan.
Bring to a gentle boil and boil for 10 minutes while stirring.
In bowl, mix egg, sugar, molasses, butter, and spices.
Stir into cornmeal mixture.
Pour into greased baking pan.
Pour 1 cup milk over top.
Bake in a bain-marie for 30 minutes.
Stir if milk has not evaporated.
Bake an additional 1 1/2 hours.
Serve warm or at room temperature with cream or ice cream.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1645 Calories from Fat 380

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol 311.5 mg103.8%

Sodium 1401.9 mg58.4%

Total Carbohydrates 295 g98.4%

Dietary Fiber 8.3 g33%

Sugars 196.3 g

Protein 34 g67.9%

Vitamin A 26.6% Vitamin C 0.61%

Calcium 119.6% Iron 69.1%

*Based on a 2000 Calorie diet

Indian Pudding Recipe