Eat Without

Sweet Cornmeal Pudding with Ginger and Cinnamon

Source: Honor the Gift of Food: Learn at Home Lessons Indian Health Service Division of Diabetes Treatment and Prevention

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This baked pudding combines milk and cornmeal with spices to produce a custard-like dessert that you can serve on special occasions.

Makes
8 servings

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

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 325 °F. Lightly grease 1-quart baking pan.
  3. In a saucepan, heat 2 1/2 cups of milk to a simmer.
  4. In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
  5. Add cornmeal mixture to warm milk, stir well.
  6. Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened.
  7. Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon.
  8. Pour into the greased baking pan.
  9. Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
  10. Cut into 8 squares before serving. Serve warm.

Notes

Learn more about: Ginger

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