NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)
I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)
Provided by Dee514
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Lightly grease a 6 or 8 cup soufflé dish with butter.
- In a medium-size saucepan over medium-low heat, scald the milk.
- While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
- Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
- Remove it from the heat.
- In a small bowl with a whisk, beat the eggs.
- Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
- Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
- Add the butter and stir until it melts.
- Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
- Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
- Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
- Remove the pudding from the water bath and cool slightly.
- Serve it warm with vanilla ice cream or heavy cream spooned over the top.
Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6
INDIAN PUDDING 2 (NEW ENGLAND CORN PUDDING)
This is a traditional New England dessert. Served warm, with Hard Sauce or a scoop of vanilla ice cream melting on the top. I make this around Thanksgiving, but its great any time of year!(Posted by request)
Provided by Dee514
Categories Dessert
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- In the top of a double boiler over direct heat, heat the milk to boiling.
- Stir in the corn meal.
- Place the milk/corn meal mixture over boiling water.
- Cook them for about 15 minutes.
- Stir in molasses and cook for about 5 minutes.
- Remove from heat.
- Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
- Pour the batter into a well-greased baking dish.
- Bake the pudding from 1 1/2 to 2 hours.
- Pudding is usually served warm (or hot) with Hard Sauce.
- Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.
INDIAN PUDDING
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
- Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.
NEW ENGLAND INDIAN PUDDING
This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.
Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
INDIAN CORN PUDDING
Provided by Terry Conlan
Categories Food Processor Cheese Egg Garlic Onion Side Bake Vegetarian Corn Hot Pepper Healthy Sour Cream Tortillas
Yield Makes 12 (3/4-cup) servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
- Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
- Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
- In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
- In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
- Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
- Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.
A SWEET PUDDING OF INDIAN CORN
Provided by Kathleen Curtin
Categories Milk/Cream Breakfast Side Vegetarian Quick & Easy Cornmeal Simmer
Number Of Ingredients 5
Steps:
- Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
- Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
- Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.
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