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Maple Indian Pudding

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    210 minutes

Ingredients

5 cups Nature's Place Organic milk
2/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/2 cup Inspirations Pumpkin Spice butter or Inspirations Honey Apple Butter
2/3 cup Nature's Place Organic maple syrup
1/4 teaspoon ground cloves
1 scoop Nature's Place french vanilla ice cream
Maple Indian Pudding

Directions

1. Spray a 2-quart casserole or souffle 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

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 6 g (30%)
Cholesterol 25 mg (8%)
Sodium 150 mg (6%)
Total Carbohydrates 38 g (13%)
Dietary Fiber 1 g (4%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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