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    You are in: Home / Recipes / Baked Indian Pudding Recipe
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    Baked Indian Pudding

    Baked Indian Pudding. Photo by puppitypup

    1/1 Photo of Baked Indian Pudding

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    ellie_'s Note:

    This is an adopted recipe but after making it I made some minor changes to suit our taste.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F.
    2. 2
      In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
    3. 3
      Turn heat down to 275°F.
    4. 4
      Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
    5. 5
      Serve warm with whipped cream or vanilla ice cream.

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    Ratings & Reviews:

    • on January 19, 2011


      I love this recipe, especially as an easy, make-ahead breakfast. I'll make it Sunday night, then we just pop each bowl in the microwave for breakfast during the week. I've noticed the flavor gets even better the next day. I'm cutting the molasses and sugar in half, for my diet, and it's still delicious - just the right combination of spices. It cooks in about half the time in my oven. Thanks for a great recipe Ellie!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Indian Pudding

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 266.0
    Calories from Fat 127
    Total Fat 14.2 g
    Saturated Fat 8.3 g
    Cholesterol 87.3 mg
    Sodium 275.5 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 1.2 g
    Sugars 6.4 g
    Protein 8.8 g

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