|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 28g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic cornmeal Indian pudding recipe is cooked long and slow, making it a good candidate for the slow cooker.
Indian pudding can be traced back to the early settlers in New England. The name comes from "Indian meal," which is what they called cornmeal. It probably descended from the British "Hasty Pudding," which is a wheat porridge cooked on the stovetop.
3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 large eggs
1/4 cup light brown sugar
1/3 cup molasses
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
2/3 cup chopped dates, or chopped raisins
Steps to Make It
Lightly grease crock pot.
Preheat on high for 20 minutes.
Meanwhile bring milk, cornmeal, and salt to a boil. Boil, stirring constantly, for 5 minutes.
Cover and simmer an additional 10 minutes.
In a large bowl, combine eggs, brown sugar, molasses, butter, and spices. Gradually beat in hot cornmeal mixture; whisk until smooth.
Stir in raisins or finely chopped dates. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.