** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In top of double boiler, slowly stir cornmeal into hot milk.
2. Cook over boiling water, stirring occasionally, 20 minutes.
3. Preheat oven to 300 F Lightly grease 2-quart baking dish.
4. (8 1/2\" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well.
5. Turn into prepared dish; pour cold milk on top, without stirring.
6. Bake, uncovered, 2 hours, or just until set but quivery on top.
7. Do not overbake. Let stand 30 minutes before serving.
8. Serve warm, with vanilla ice cream or light cream.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Corn, Sulfites, Natural Sweeteners allergies.