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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Indian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Indian Pudding

Recipe Tags: Pudding Recipes

Date Added: January 28, 2013

Ingredients:

1/2 Cup Cornmeal yellow
4 Cups Milk whole hot
1/2 Cup Maple Syrup or packed brown sugar
1/4 Cup Molasses light
2 Unit Eggs Slightly Beaten
2 Tablespoons Margarine Melted
1/3 Cup Sugar brown packed
1 Teaspoon Salt
1/4 Teaspoon Cinnamon Ground
3/4 Teaspoon Ginger minced
1/2 Cup Milk whole cold
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Directions:

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.
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