Indian Pudding


2 cups hot skim milk

1/4 cups corn meal 

1/4 cup sugar

1/8 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 cup molasses

1 cup cold skim milk

dash of nutmeg 

  1. Preheat the oven to 275 degrees F.
  2. Heat the milk in a small saucepan over low heat until hot but not boiling. Add the corn meal a little at a time and stir constantly. Continue stirring constantly and cook for 15 minutes, or until thick. Remove from heat.
  3. In a bowl, mix together sugar, baking soda, salt, ginger, and cinnamon.
  4. Stir dry ingredients into the corn meal mixture.
  5. Thoroughly mix in the molasses and cold milk.
  6. Pour into a 1-quart casserole dish and bake for 2 hours.
  7. Serve warm with a light sprinkling of nutmeg.
  • Top with frozen vanilla yogurt, fat-free or low-fat, if desired. 
Nutrition Facts: 

Serving size:  1/2 cup

Calories: 100

Fruits and Vegetables: 0 cups

Fat: 0 g

Fiber: 0 g

Sodium: 210 mg

This material was developed by the UMass Extension Nutrition Education Program.

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