Ingredients3 h 15 m servings 269 cals
- Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
- Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
- Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.
Per Serving: 269 calories; 5 g fat; 47.5 g carbohydrates; 8.9 g protein; 20 mg cholesterol; 502 mg sodium. Full nutrition
ReviewsRead all reviews 5
I think this is only a partial recipe, which may explain some of the comments about the pudding being watery. My grandmother always made an Indian Pudding for Thanksgiving and used the same ing...
This didn't set well. Part of it set and part was watery. I used 2% milk since the recipe didn't specify, so maybe it would work better with whole milk. It would probably also set better in smal...
I liked the flavor, but the texture was difficult to master. I would bring the 4 cups of milk to a slow boil, add the cornmeal, molasses and salt; then omit the last two cups of cold milk. (I wo...