Baked Indian Pudding
Yield: Serves 6 to 8
A more healthful -- but delicious -- version of the old favorite. Serve it with low-fat whipped topping and a sprinkling of ground ginger.
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- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1/2 cup egg substitute
- 1/2 cup dark molasses
- 1/4 cup margarine, softened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 cups low-fat milk
Instructions:Preheat oven to 425 degrees F. Combine the cornmeal, sugar, egg substitute, molasses, margarine, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl. Mix well.
Scald the milk in a saucepan. Pour 3 cups of the milk over the cornmeal mixture and mix well.
Spoon into a buttered 2-quart baking dish. Bake uncovered for 10 minutes or until the mixture begins to boil.
Add the remaining 3 cups scalded milk to the baking dish and mix well. Return to the oven and reduce heat to 225 degrees F.
Bake uncovered for 5 hours. Let the pudding stand for 30 minutes before serving.