Easy Eggless Indian Pudding recipe
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- 4 cups scalded milk ½ cup yellow cornmeal ⅔ cup molasses 1 teaspoon salt 2 cups cold milk
Nutrition Info
- 270.1 caloriescarbohydrate: 47.8 gcholesterol: 19.5 mgfat: 5 gfiber: 0.5 gprotein: 8.9 gsaturatedFat: 3.1 gservingSize: -sodium: 501.9 mgsugar: 31.8 gtransFat: : -unsaturatedFat: : -
Directions Easy Eggless Indian Pudding
Directions
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Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.