New England Corn Pudding Indian Pudding 1 Recipes

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NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)



New England Corn Pudding (Indian Pudding 1) image

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

3 cups milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces

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

NEW ENGLAND CORN PUDDING



New England Corn Pudding image

I found this recipe on a B&B site. It comes from The Governor's Inn in Ludlow, Vermont. The servings are approximate.

Provided by dojemi

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups whole kernel corn
8 tablespoons flour
8 tablespoons sugar
4 whole eggs
1 teaspoon salt
1 quart whole milk
4 tablespoons sweet butter, melted (unsalted)

Steps:

  • Stir the flour, salt, sugar, and the melted butter into the corn.
  • Beat the eggs slightly and combine with the milk.
  • Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam.
  • Bake in a 450 degree oven for 45 minutes, until nicely browned.
  • *IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.

Nutrition Facts : Calories 355.8, Fat 16.5, SaturatedFat 8.9, Cholesterol 160.7, Sodium 671.5, Carbohydrate 42.5, Fiber 1.4, Sugar 26.9, Protein 11.5

A SWEET PUDDING OF INDIAN CORN



A Sweet Pudding of Indian Corn image

Provided by Kathleen Curtin

Categories     Milk/Cream     Breakfast     Side     Vegetarian     Quick & Easy     Cornmeal     Simmer

Number Of Ingredients 5

6 cups water
1/4 teaspoon salt
2 cups very coarse grits (Gonsalves brand is best)
1 cup milk
2 tablespoons sugar (or more to taste)

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.

INDIAN PUDDING



Indian Pudding image

Categories     Ginger     Breakfast     Dessert

Yield serves 4

Number Of Ingredients 11

4 cups whole milk
1/2 cup heavy whipping cream or half-and-half
1/2 cup medium to coarse cornmeal
1/4 cup molasses
3 tablespoons light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or ground ginger
Pinch of salt
1 teaspoon pure vanilla extract
2 eggs
3 tablespoons unsalted butter (optional)

Steps:

  • Lightly grease the insert of a 2 1/2- to 3-quart slow cooker. Combine all the ingredients in the cooker and whisk together thoroughly. Cover and cook on low for 4 to 5 hours, until set.
  • Allow to cool slightly, then spoon generous portions into bowls.

INDIAN PUDDING



Indian Pudding image

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

4 cups half-and-half
3/4 cup unsulfured molasses
4 tablespoons unsalted butter
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup yellow cornmeal
Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)

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



New England Indian Pudding image

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

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: Vanilla ice cream or sweetened whipped cream

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.

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