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 stove top.
- 3 cups milk
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup light brown sugar
- 1/3 cup molasses
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2/3 cup chopped dates or chopped raisins
- Lightly grease crockpot.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|