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.
Recipe by Cooking Light August 2006
216 calories; calories from fat 28%; fat 6.8g; saturated fat 3.7g; mono fat 1.8g; poly fat 0.4g; protein 5.3g; carbohydrates 34.2g; fiber 0.9g; cholesterol 61mg; iron 1.2mg; sodium 231mg; calcium 167mg.