Sioux Indian Pudding

Sioux Indian Pudding

40

"This recipe is over 100 years old. Though I'm Cherokee and not Sioux, this recipe is still a favorite."

Ingredients

2 h 15 m {{adjustedServings}} servings 243 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C). Butter a 1 quart baking dish.
  2. In a large saucepan over medium heat, cook milk until bubbles form at edges. Slowly stir cornmeal and molasses into milk. Continue to cook and stir until thickened, 10 minutes. Remove from heat and stir in sugar, salt, ginger and cinnamon. Pour into prepared dish.
  3. Bake in preheated oven 2 hours, until set. Serve hot or cold.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

40
  1. 46 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I love Indian Pudding, and have always had a hard time cooking it. One thing i did learn from a cheif in the family, was when you put it into the oven to bake, put it into a larger pan, or bakin...

I used this recipie in a cultural presentation for my college nursing class. At first I thought no one would touch it, but instead everyone loved it! It has a different texture than expected, a...

I liked this recipe a lot! I tried substituting half of the molasses with honey, but didn't have any so I used half pancake syrup (that's all I had!) and half molasses. It turned out great! A...