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Baked Indian Pudding

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Ingredients

Adjust Servings:
6 cups hot milk
1/2 cup blackstrap molasses (used regular grandma's molasses)
1/4 cup sugar
1/4 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs beaten
1 cup yellow cornmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Nutritional information

266
Calories
127 g
Calories From Fat
14.2 g
Total Fat
8.3 g
Saturated Fat
87.4 mg
Cholesterol
275.5 mg
Sodium
26.8 g
Carbs
1.2 g
Dietary Fiber
6.4 g
Sugars
8.9 g
Protein
203g
Serving Size

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Baked Indian Pudding

Features:
    Cuisine:

    This is an adopted recipe but after making it I made some minor changes to suit our taste.

    • 395 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Baked Indian Pudding,This is an adopted recipe but after making it I made some minor changes to suit our taste.,I love this recipe, especially as an easy, make-ahead breakfast. I’ll make it Sunday night, then we just pop each bowl in the microwave for breakfast during the week. I’ve noticed the flavor gets even better the next day. I’m cutting the molasses and sugar in half, for my diet, and it’s still delicious – just the right combination of spices. It cooks in about half the time in my oven. Thanks for a great recipe Ellie!


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    Steps

    1
    Done

    Preheat the Oven to 400f.

    2
    Done

    in a Greased Casserole or Stone Crock Mix Together Cornmeal, Molasses, Sugar, Butter, Salt, Baking Soda, Eggs, Cinnamon, Nutmeg and Raisins (if Using) Together. Stir in 3 Cups of Hot Milk. Bake in Oven Until It Comes to a Boil.

    3
    Done

    Turn Heat Down to 275f.

    4
    Done

    Stir in Remaining Milk and Bake, Covered For 4-6 Hours, Stirring Every Half Hour or So.

    5
    Done

    Serve Warm With Whipped Cream or Vanilla Ice Cream.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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