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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Colonists, who sometimes called corn "Indian", named this cornmeal-based dish Indian Pudding.
Makes 6 Servings


• 3 cups milk
• 3/4 cup maple syrup
• 1/2 cup cornmeal
• 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs, beaten
• Whipped cream (optional)

1. Make The Pudding:
• Preheat the oven to 350°F.
• Lightly coat a 1-quart casserole dish with vegetable oil.
• In a large saucepan, bring the milk to a boil over medium heat. Reduce heat to low, stir in the maple syrup, and cook for 4 minutes. Add the cornmeal and cook, stirring constantly, for 6 to 8 minutes. Add the butter, cinnamon, salt, ginger, and nutmeg while stirring well.
• Remove from heat and let cool 5 minutes. Whisk the eggs into the milk mixture until well combined.

2. Bake The Pudding:
• Pour into the prepared casserole dish and bake until the center is set—about 1 hour.
• Serve warm and top with whipped cream, if desired.

Nutrition information per serving without whipped cream— protein: 6.9 g; fat: 8.1 g; carbohydrate: 40g; fiber: 0.9g; sodium: 266 mg; cholesterol: 92.8 mg; calories: 260.


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