Ingredients
2 1/2 cups non-fat milk
1/2 cup cornmeal
1/2 cup non-fat milk (cold)
1 tablespoon margarine
1/2 cup molasses
1/2 teaspoon ginger
1/2 teaspoon cinnamon
Steps
Wash hands with soap and water.
Preheat oven to 325 °F. Lightly grease 1-quart baking pan.
In a saucepan, heat 2 1/2 cups of milk to a simmer.
In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
Add cornmeal mixture to warm milk, stir well.
Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened.
Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon.
Pour into the greased baking pan.
Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
Cut into 8 squares before serving. Serve warm.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 132 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 2 mg |
| Sodium | 61 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Total Sugars | 20 g |
| Added Sugars included | 15 g |
| Protein | 4 g |
| Vitamin D | 1 mcg |
| Calcium | 156 mg |
| Iron | 1 mg |
| Potassium | 468 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Sweet Cornmeal Pudding with Ginger and Cinnamon. Recipe source: Honor the Gift of Food: Learn at Home Lessons Indian Health Service Division of Diabetes Treatment and Prevention. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.