Molasses Cornmeal Pudding Recipes

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INDIAN PUDDING



Indian Pudding image

This molasses-rich treat gets it's name from an unexpected ingredient - cornmeal!

Categories     indian     Pudding

Yield 4

Number Of Ingredients 9

2 c. whole milk
1 c. heavy cream
1/2 c. molasses
1/4 c. dark brown sugar
c. cornmeal
1 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. salt
1 pt. vanilla ice cream

Steps:

  • Heat the oven to 350°F. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
  • In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
  • Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350°F oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.
  • Variations: Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer.

CORNMEAL PUDDING



Cornmeal Pudding image

This simple and delicious cornmeal pudding, which colonial Americans called Indian pudding, is essentially baked polenta sweetened with molasses and spiked with spices.

Provided by Mark Bittman

Categories     dessert

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 8

4 cups whole milk
1/2 cup molasses
3/4 cup sugar
1/2 cup cornmeal
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons butter, more for greasing pan

Steps:

  • In a medium saucepan over medium heat, put 31/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
  • Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
  • Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 21/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 276 milligrams, Sugar 54 grams, TransFat 0 grams

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