Post by Okwes on Mar 3, 2006 8:59:34 GMT -5
Indian cornmeal pudding serves 4-6
There must be several hundred recipes for this. East coast tribal
people taught settlers how to make it. Settlers sometimes calld
it "Hasty pudding" kind of a joke, because the stone-ground cornmeal
required many hours of baking. This recipe adds a small amount of soy
grits -- precooked soy beans ground up to a fine quick-cooking meal.
Through protein complementarity, that greatly increases the
availability of proteins in this dessert.
4 C milk
1 C yellow cornmeal
1/4 C soy grits soaked in 1/2 C water
1/3 C butter
1/2 C brown sugar
2/3 C light molasses
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 C fine-chopped dried apples (optional)
2 eggs
In a big pan, bring the milk to a boil, then add cornmeal and soy
grits gradually stirring rapidly to keep lumps from forming. Lower
heat & beat vigorously until it starts to get thick (about 5 mins).
Remove from heat. Add butter, sugar, molasses (can use maple syrup) &
spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered
baking dish, bake 50-60 mins. at 325°, until pudding is firm. Serve
warm with cream, vanilla icecream, or plain yogurt.
If soy grits is used: one serving is about 30% of a day's protein
requirement. Some kinds of cornmeal (stone ground) have more protein
and other minerals and vitamins, though it depends on where/how it
was grown.
I got this from this website:
www.kstrom.net/isk/food/r_corn.html
There must be several hundred recipes for this. East coast tribal
people taught settlers how to make it. Settlers sometimes calld
it "Hasty pudding" kind of a joke, because the stone-ground cornmeal
required many hours of baking. This recipe adds a small amount of soy
grits -- precooked soy beans ground up to a fine quick-cooking meal.
Through protein complementarity, that greatly increases the
availability of proteins in this dessert.
4 C milk
1 C yellow cornmeal
1/4 C soy grits soaked in 1/2 C water
1/3 C butter
1/2 C brown sugar
2/3 C light molasses
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 C fine-chopped dried apples (optional)
2 eggs
In a big pan, bring the milk to a boil, then add cornmeal and soy
grits gradually stirring rapidly to keep lumps from forming. Lower
heat & beat vigorously until it starts to get thick (about 5 mins).
Remove from heat. Add butter, sugar, molasses (can use maple syrup) &
spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered
baking dish, bake 50-60 mins. at 325°, until pudding is firm. Serve
warm with cream, vanilla icecream, or plain yogurt.
If soy grits is used: one serving is about 30% of a day's protein
requirement. Some kinds of cornmeal (stone ground) have more protein
and other minerals and vitamins, though it depends on where/how it
was grown.
I got this from this website:
www.kstrom.net/isk/food/r_corn.html