Indian Pudding

Serves: 6
Total Calories: 264
Prep time:
Cook time:
Total time:


1/4 cup yellow cornmeal
1 quart milk
1 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt


Scald milk in the top of a double boiler. Place over hot water, stir in cornmeal and cook for 15 minutes or until thickened, stirring frequently. Mix in the rest of the ingredients. Pour into a greased casserole, set the casserole in a pan of hot water. Bake in a slow oven (325°F) for 2 hours. Stir the pudding once after 1 hour of baking.

Nutritional Facts:

Serves: 6
Total Calories: 264
Calories from Fat: 30

This Indian Pudding recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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