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How to Make A Tasty Native American Desert



(Diabetic Version) 8 servings

1/4 cup yellow cornmeal
3 cups skim milk
1/4 cup molasses
3 tbsp margarine
1 egg, slightly beaten
2 tbsp brown sugar replacement
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
Combine cornmeal and 1 cup of the milk in a small bowl - set aside for 15 minutes.

Heat remaining milk in saucepan until warm (do not boil).

Remove from heat and add cornmeal mixture and remaining ingredients.

Pour into well-greased 1-quart baking dish and bake at 350 degrees Fahrenheit for 1 1/2 hours or until knife inserted in center comes out clean.

 

 


  

Indian Pudding
6 Servings

1/2 c Cornmeal
4 c Milk, whole; hot
1/2 c Maple syrup
1/4 c Molasses, light
2 Eggs; slightly beaten
2 tb Butter/Margarine; melted
1/3 c Sugar, brown; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Milk, whole; cold

In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300
F. Lightly grease 2-quart baking dish. (8 1/2" round ) In small bowl, combine rest of ingredients, except cold milk; stir in to cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but
quivery on top. Do not overbake. Let stand 30 minutes before serving.

Serve warm.

 

   

 
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