Cinnamon Raisin Apple Indian Pudding

  • Yield 9 servings

Serve this version of a New England colonial favorite for breakfast or dessert.


1 quart nonfat milk
2/3 cup yellow corn meal
1/4 cup (packed) brown sugar (or molasses)
2 teaspoons ground cinnamon
1 teaspoon salt
2 -- eggs, lightly beaten
1/2 cup (packed) raisins
4 -- apples, cored, chopped (peel on)


  1. Preheat oven to 350F. Spray 9-inch square pan with vegetable cooking spray.
  2. Heat milk in heavy saucepan to boiling. Whisk in cornmeal. Cook and stir until thick, about 3 minutes. Remove from heat; stir in brown sugar, cinnamon, and salt. Stir in eggs, raisins, and apples. Bake for 60 minutes.

Recipe by Kristine Napier, MPH, RD, Wisconsin. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).



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