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Indian Pudding

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Ingredients

Adjust Servings:
1/2 cup yellow cornmeal
5 cups milk
1/2 teaspoon salt
2 tablespoons butter
2 eggs beaten
1/2 cup brown sugar
3/4 cup molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup raisins

Nutritional information

490.4
Calories
121 g
Calories From Fat
13.5 g
Total Fat
7.7 g
Saturated Fat
109.1 mg
Cholesterol
373.1 mg
Sodium
86.3 g
Carbs
1.9 g
Dietary Fiber
55.5 g
Sugars
10.4 g
Protein
240g
Serving Size

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Indian Pudding

Features:
    Cuisine:

    Born and raised in Maine, this is very similar to my own recipe and is very nice! I don't use the raisins and never have in my indian pudding. Also, the last 1 cup of milk is usually poured over the pudding and not stirred in; it bakes in. Other than that, I do mine the same way. This is going into my book for Christmas as I will miss Thanksgiving and am not sure if my cookbooks will arrive in time, eep!! Thank you!

    • 660 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Indian Pudding,This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipps family.,Born and raised in Maine, this is very similar to my own recipe and is very nice! I don’t use the raisins and never have in my indian pudding. Also, the last 1 cup of milk is usually poured over the pudding and not stirred in; it bakes in. Other than that, I do mine the same way. This is going into my book for Christmas as I will miss Thanksgiving and am not sure if my cookbooks will arrive in time, eep!! Thank you!,This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipps family.


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    Steps

    1
    Done

    In 2-Quart Saucepan, Combine the Cornmeal, 3 Cups of Milk, Salt and 1 Tablespoon of Butter. Heat Slowly to a Boil, Stirring Constantly.

    2
    Done

    Remove from Heat Combine the Eggs, Brown Sugar, Molasses, Remaining 1 Tablespoon of Butter, Cinnamon, and Ginger.

    3
    Done

    Add to the Cornmeal Mixture With the Raisins and 1 Cup of Milk. Pour Into Greased 2-Quart Baking Dish. Bake at 300f Degrees, Stirring Every 30 Minutes For 2 Hours. Stir in 1 More Cup of Milk Halfway Through the Baking Time.

    4
    Done

    at the End of 2 Hours, Stop Stirring. Turn the Oven Off and Let the Pudding Sit For About 30 Minutes. Serve Warm Topped With Whipped Cream or Ice Cream.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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