Indian Pudding


1/4 cup cornmeal
2 cups hot skim milk
1 teaspoon salt
1/4 cup sugar
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup molasses
1 cup cold skim milk
pinch of nutmeg


1) Stir the cornmeal, a little at a time, into the hot milk and cook over low heat, or in a double boiler, stirring constantly, for 15 minutes, or until thick. Remove from heat.

2) Mix together the sugar, soda and spices and stir into the cornmeal mixture. Thoroughly mix in the molasses and cold milk. Pour into a 1-quart casserole dish and bake 2 hours at 275 degrees F.

3) Serve warm with a light sprinkling of nutmeg.

Yield - 8 Servings

Calories/serving: 95

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