This pudding is sublime with a dollop of low-fat vanilla ice cream or sweetened, strained, nonfat yogurt.
The name of this dessert or breakfast treat comes from Colonial settlers in New England who substituted corn (or "Indian meal") for the more traditional European wheat flour, which was harder to obtain. This pudding is sublime with a dollop of low-fat vanilla ice cream or sweetened, strained, nonfat yogurt.
4 1/2 cups whole milk
1/2 cup medium to coarse cornmeal
1/4 cup molasses
3 tablespoons brown sugar (light or dark)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or ground ginger Pinch of salt
1 teaspoon pure vanilla extract
1. Lightly grease the crock of a 2- to 3-quart slow cooker. Combine all the ingredients in the crock and whisk together thoroughly. Cover and cook on low for 4 to 5 hours, until set.
2. Let cool slightly, then spoon generous portions into bowls and top with optional low-fat ice cream or sweetened yogurt. Serves 4 to 6
For more slow cooker recipes inspired by early American history, read the original article, 3 Colonial Recipes for the Slow Cooker.
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