Maple Indian Pudding
Nutrition
Calories: 260 kcalCarbohydrates: 38 gProtein: 6 gFat: 9 gSaturated Fat: 6 gCholesterol: 25 mgSodium: 150 mgFiber: 1 g
Ingredients
- 5 cups Nature’s Place Organic milk
- 2/3 cup yellow cornmeal
- ¼ teaspoon salt
- ¼ cup 1/2 stick unsalted butter, cut into 4 pieces
- ½ cup Inspirations Pumpkin Spice butter or Inspirations Honey Apple Butter
- 2/3 cup Nature’s Place Organic maple syrup
- ¼ teaspoon ground cloves
- 1 scoop Nature’s Place french vanilla ice cream
Instructions
- 1. Spray a 2-quart casserole or soufflé dish with vegetable cooking spray. Preheat oven to 300 degrees.
- 2. In a large pot whisk together milk, cornmeal, and salt. Bring mixture to a boil over medium-high heat, whisking frequently to make sure the bottom of the pan does not burn. This may take 10 to 15 minutes. Lower heat to medium but maintain a boil, whisking frequently, for 5 minutes (be careful: mixture will splatter).
- 3. Lower heat to maintain a simmer, cover, and cook an additional 10 minutes; mixture should be thick. Remove from heat and stir in butter until melted and thoroughly combined. Mix in pumpkin or apple butter, maple syrup, and cloves and stir until smooth.
- 4. Pour mixture into prepared casserole dish. Bake until top is browned and center is mostly firm, about 2 to 2 1/2 hours.
- 5. Allow pudding to cool 30 to 60 minutes, then scoop into bowls and serve topped with vanilla ice cream, if desired. Pudding may also be served chilled.
- Source: Hannaford fresh Magazine, September - October 2011