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Indian Pudding
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3 cups milk
1/2 cup cornmeal
1/2 tsp. salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 tbl. butter
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ginger
Lightly grease the crockpot. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
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