Well, yes this is partially due to my heritage and partially due to the fact that June 27 was/is National Indian Pudding Day. (: For daily updates of what food holidays there are (every single day of the year) please visit and ‘like’ my Facebook Page.
So with that knowledge I was motivated to try Indian Corn Pudding (and made up most of the recipe from knowing what I liked and what we had on hand). It was a great new taste! I thoroughly enjoyed it and it was so easy! I will admit though, that being a warm pudding and the specific flavors, I will prefer this dessert during the winter months best…likely closer to Thanksgiving!
Hope you enjoy!
- Ingredients:
- 3.5 c. milk (or use almond or coconut milk for dairy free option)
- ½ c. freshly milled cornmeal
- ½ tsp. salt
- 3 eggs
- ¼ c. light brown sugar (or succanant)
- ⅓ c. molasses
- 2 tbsp. butter (or use coconut oil to make dairy free)
- ½ tsp. cinnamon
- ⅛ tsp. allspice
- ⅙ tsp. ginger
- 1 tsp vanilla extract
- ⅔ cup chopped dates or chopped raisins
- After assembling all ingredients and before starting the actual mixing lightly grease crock-pot. We like to use coconut oil for this.
- Preheat it empty on high for 20 minutes while you're doing the next steps.
- Meanwhile bring milk or nut-milk, cornmeal and salt to a low boil. Boil, stirring constantly, for 5 minutes.
- Cover and simmer on very low an additional 10 minutes stirring occasionally to make sure it doesn't stick. The mixture will become thick.
- In a large bowl, combine eggs, brown sugar, molasses, vanilla, butter or coconut oil, and spices. Mix all together until well blended.
- Temper this mixture by spooning in and well incorporating about ¼ cup of the hot cornmeal. Do this step twice to increase the temperature of the egg/spice mixture.
- Now gradually beat the tempered egg/spice mixture into hot cornmeal mixture; whisk until smooth.
- Stir in raisins or finely chopped dates. Pour into your pre-heated/oiled crock and cook on high for 2 to 3 hours or low* for 6 to 8 hours.
Other tips and topics to this recipe:
We ground the corn (popping corn works too) on the coarse setting in the Wondermill.
Be sure to stir continually because dairy and nut milks will stick and are easily scorched at the bottom of the pan.
Pudding will produce a skin on the top, but it works in just fine with no affect of the texture.
* See this blog post if you have issues with your low setting on your crock pot being still too high. http://www.millersgrainhouse.com/blog/how-to-fix-a-crock-pot-that-gets-too-hot/
I don’t own a mill yet….and I don’t have any cornmeal. But this sounds really yummy, do you think polenta could work in place of the cornmeal? Maybe if I gave it a whirl in the blender to break it down some more?
Hi Abigail.
I would think so for sure! You may have to play a little with the liquid amount and cook time. If your polenta is not pre-cooked, you may just want to go a little lower and slower with the heat to keep an eye on the consistency. I’d love to hear how it goes!
Best Blessings!
Donna