An old-fashioned New England favorite, Indian pudding is a classic American dessert that just happens to be low in calories. As with many other starch-based puddings, success with this recipe depends on long, slow cooking. Some modern interpretations add a couple of eggs to help the pudding set quickly, but the real thing is made without eggs.
| 4 1/2 | cups whole milk, divided |
| 3 | tbsp sugar |
| 2/3 | cup cornmeal, stone-ground yellow |
| 2 | tbsp unsalted butter |
| 1/2 | cup molasses, unsulfured |
| 1/2 | tsp salt |
| 1 | tsp ground cinnamon |
| 1 | cup half & half, for serving |
- Spray a 1 ½- to 2-quart gratin dish or other baking dish, with vegetable cooking spray. Set a rack in the middle level of the oven and preheat to 325° F.
- Place 3 1/2 cups of the milk and the sugar in a heavy-bottomed pan, such an enameled-iron Dutch oven. Place over low heat and bring to a simmer.
- Meanwhile, whisk the cornmeal into the remaining 1 cup milk in a small bowl.
- Whisk the diluted cornmeal into the hot milk a quarter at a time.
- Continue cooking the cornmeal over very low heat, stirring often, for about 15 minutes.
- Remove from the heat and stir in the butter, molasses, salt, and cinnamon.
- Pour into the prepared pan. Bake the pudding for about 1 hour, or until it is set but still soft.
- Cool the pudding briefly on a rack and serve immediately.
- Serving: Spoon the warm pudding onto plates or dessert bowls and top each serving with 2 tablespoons of half-and-half.
Brunch, Dessert, Thanksgiving
| Nutrition Facts | ||||||
Serving Size 207.1g |
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Amount Per Serving |
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Calories 262 Calories from Fat
101 |
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% Daily Value* |
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Total Fat
11.2g 17%
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Saturated Fat
6.2g 31%
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Trans Fat
0.0g |
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Cholesterol
32mg 11%
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Sodium
248mg 10%
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Total Carbohydrates
35.5g 12%
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Dietary Fiber
0.8g 3%
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Sugars
23.4g |
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Protein
6.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Bad points |
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