2 cup water
1 cup cornmeal
3/4 cup liquid sweetener
1/4 cup vegetable oil
1 teaspoon salt
1 lb silken tofu
1 teaspoon ginger
1 1/2 teaspoon vanilla
1/2 teaspoon cinnamon (optional)
Directions: How to Cook Indian Pudding
Cook water and cornmeal in pot for 20-25 minutes, stirring occasionally.
Add remaining ingredients and mix in blender until smooth.
Bake in an oiled dish for 1 hour at 350F in preheated oven. Serve hot.
John Paino & Lisa Messinger, "The Tofu Book". Posted by Karen Mintzias
Recent comments and reviews for this recipe:
| ramona writes:|
This is not "India" Indian! LOL It's "Native American" Indian, where it's a traditional New England dessert. The correct ingredients are cornmeal, milk, water, molasses, raisins, and salt.
Posted on 14 Jul 2008, 12:11 ET
| mariolina writes:|
As ramona said, this is a traditional New England dessert. I would just like to add that this particular recipe is a travesty of the original, which MUST be made with molasses.
The word "Indian" in the title not only has nothing to do with India and has very little to do with Native Americans. Corn (maize) was introduced by Native Americans to the colonists, and subsequently the term "Indian meal" was used to mean "coarse corn flour", i.e. cornmeal. Indian pudding is actually a version of hasty pudding, but made with cornmeal instead of flour or oatmeal.
Posted on 25 Aug 2010, 17:20 ET
Add your comment: