Indian Pudding

recipe
This New England classic is thickened with cornmeal. The colonists loved puddings of all types, and because wheat flour was scarce, cornmeal was an easy substitute. When chilled, this pudding firms to the consistency of polenta.

Yield:

9 servings (serving size: 1 pudding square and 1 tablespoon whipped topping)

Recipe from

Nutritional Information

Calories 216
Caloriesfromfat 28 %
Fat 6.8 g
Satfat 3.7 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 5.3 g
Carbohydrate 34.2 g
Fiber 0.9 g
Cholesterol 61 mg
Iron 1.2 mg
Sodium 231 mg
Calcium 167 mg

Ingredients

1/4 cup butter
4 cups fat-free milk
3/4 cup yellow cornmeal
1/3 cup sugar
1/3 cup molasses
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg yolks
Cooking spray
9 tablespoons frozen fat-free whipped topping, thawed

Preparation

Preheat oven to 275°.

Melt butter in a large, heavy saucepan over medium-high heat; cook 2 minutes or until browned. Add milk to pan; bring to a boil. Gradually add cornmeal, stirring constantly with a whisk. Cook 5 minutes or until mixture thickens, stirring constantly. Combine sugar and the next 4 ingredients (through egg yolks), stirring well with a whisk. Gradually add half of hot milk mixture to sugar mixture, stirring constantly. Return milk mixture to pan; cook 2 minutes or until sugar dissolves.

Pour cornmeal mixture into a 9-inch square baking pan coated with cooking spray. Bake at 275° for 1 hour and 15 minutes or until pudding barely moves when pan is touched. Cool to room temperature on a wire rack. Cover and chill 2 hours. Cut into 9 squares. Serve with whipped topping.

Note:

Wendy Kalen,

August 2006
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