Baked Indian Pudding

A easy healthy version of a traditional New England dessert

1 cup cornmeal
1/4 cup sugar
1/2 cup egg substitute
1/2 cup 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

Preheat oven to 425 degrees

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 scalded milk over the cornmeal mixture: mix well. Spoon into a buttered 2 quart baking dish.

Bake at 425 degrees for 10 minutes or until the mixture begins to boil.

Add the remaining 3 cups scalded milk to the baked mixture; mix well.

Reduce oven temperature to 225 degrees. Bake for 5 hours longer.

Let the pudding stand for 30 minutes before serving. Garnish with low-fat whipped topping and a sprinkle of ground ginger.

Recipe Summary:
Yield: serves 8
Prep Time: 15 minutes
Cook Time: 5 hours

Other recipes by Harborside House B&B:
Cranberry Pumpkin Bread
Chocolate Walnut Expresso Biscotti
Blueberry Muffins
Christmas Meringues

Recipe Provided By:
Harborside House B&B
Marblehead, MA

Marblehead Bed and Breakfast Inns