American Indian Pudding

This recipe is from “Fat-free and Easy” by Jennifer Raymond.

Ingredients

• ½ C. cornmeal
• 3 ½ C. soymilk
• 1 Tbsp. molasses
• ¼ C. maple syrup
• ¼ tsp. salt
• 1 tsp. ginger
• ½ tsp. cinnamon

Instructions

1. In a heavy saucepan, combine the cornmeal and 3 cups of the soymilk. Bring to a simmer, then cook over medium heat, stirring frequently, for 5 minutes.
2. Stir in the molasses, maple syrup, salt, and spices. Continue cooking another 10 minutes, stirring often.
3. Pour into a baking dish, and then add the remaining ½ cup of milk, stirring to just barely mix.
4. Bake at 350 degrees for 30 minutes. Turn off the oven. Leave the pudding in the oven with the door closed for another 30 minutes. Serve warm or cold.

Yields 4 servings

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