This traditional New England recipe was first prepared by the Pilgrims. It got the name ‘Indian Pudding’ because the corn meal used was provided by the American Indian tribes in the region.
- 1/2 c yellow cornmeal
- 3/4 t ginger
- 1/4 t cinnamon
- 1 t salt
- 1/3 c brown sugar (packed)
- 2 T butter (melted)
- 2 eggs
- 1/4 c light molasses
- 1/2 c maple syrup
- 1 c Stonyfield Organic Whole Milk Plain Yogurt
- 3 c Stonyfield Organic Whole Milk
- 1/2 c Stonyfield Organic Whole Milk (cold)
Calories: 330, Calories from Fat: 100, Total Fat: 11g, Cholesterol: 80mg, Total Carbohydrate: 50g, Dietary Fiber: 3g, Calcium: 35%
Using a double boiler, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occasionally for 20 minutes.
Preheat oven to 300°.
Lightly grease 2-quart baking dish.
In small bowl, combine rest of ingredients, except cold milk.
Stir into cornmeal mixture and mix well.
Turn into prepared dish.
Pour cold milk on top without stirring.
Bake uncovered for 2 hours, or just until set but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm with vanilla ice cream or light cream