Ingredients for Indian Pudding 2 New England Corn Pudding
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How to Make Indian Pudding 2 New England Corn Pudding
- Preheat oven to 325°F (160°C).
- In a double boiler (or a heatproof bowl set over a pan of simmering water), heat 4 cups of milk to a gentle simmer, stirring occasionally.
- Gradually whisk in 1/2 cup yellow cornmeal, ensuring no lumps form. Continue whisking constantly for 1 minute.
- Reduce heat to low; maintain a gentle simmer. Cook for 15 minutes, stirring frequently to prevent sticking and scorching.
- Stir in 1/2 cup molasses and cook for another 5 minutes, stirring constantly.
- Remove from heat. Stir in 1/4 cup (1/2 stick) unsalted butter, 1/2 teaspoon salt, 1 teaspoon ground ginger, 3/4 cup packed light brown sugar, 2 large eggs (lightly beaten), 1 cup raisins, 1 teaspoon ground cinnamon, and 1 cup chopped apples (such as Honeycrisp or Granny Smith).
- Pour the batter into a well-greased 2-quart baking dish.
- Bake for 1.5 to 2 hours, or until the pudding is set and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let cool slightly before serving warm with a scoop of vanilla ice cream or hard sauce.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
147g
Fat
44g
Carbs
21g
