Food recipes
Indian Pudding
Indian Pudding Ingredients: cornmeal, degermed, unenriched, yellow milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated leavening agents, baking soda salt, table spices, ginger, ground spices,...
Indian Pudding
Ingredients:
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Blend sugar with baking soda, salt, ginger, cinnamon, molasses and cold milk.
Cook cornmeal and HOT milk until thick.
Combine the two mixtures.
Pour into a buttered baking bowl.
Bake 275 for 2 hours.
Stir occasionally while baking, adding more milk if it gets too thick.
Add 1/4 cup butter during cooking time.
While we enjoyed this dish warm, it is supposed to set in the fridge and be served chilled.
Be sure to top with whipped cream!
Ingredients:
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Blend sugar with baking soda, salt, ginger, cinnamon, molasses and cold milk.
Cook cornmeal and HOT milk until thick.
Combine the two mixtures.
Pour into a buttered baking bowl.
Bake 275 for 2 hours.
Stir occasionally while baking, adding more milk if it gets too thick.
Add 1/4 cup butter during cooking time.
While we enjoyed this dish warm, it is supposed to set in the fridge and be served chilled.
Be sure to top with whipped cream!