Indian Corn Pudding
 
 
A warm, crock-pot version with simple whole grain and wholesome sweetening ingredients that were most available during the time of the indigenous Americans and early settlers.
Author:
Recipe type: Dessert
Cuisine: Native American
Serves: 8
Ingredients
  • 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
Instructions
  1. After assembling all ingredients and before starting the actual mixing lightly grease crock-pot. We like to use coconut oil for this.
  2. Preheat it empty on high for 20 minutes while you're doing the next steps.
  3. Meanwhile bring milk or nut-milk, cornmeal and salt to a low boil. Boil, stirring constantly, for 5 minutes.
  4. Cover and simmer on very low an additional 10 minutes stirring occasionally to make sure it doesn't stick. The mixture will become thick.
  5. In a large bowl, combine eggs, brown sugar, molasses, vanilla, butter or coconut oil, and spices. Mix all together until well blended.
  6. 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.
  7. Now gradually beat the tempered egg/spice mixture into hot cornmeal mixture; whisk until smooth.
  8. 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.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/indian-corn-pudding/