Partially due to my Native heritage and partially due to the fact that June 27 is National Indian Pudding Day, I just had to dive in to making this today and wanted to share it with you.

This was a great new taste!  I thoroughly enjoyed it and it was so easy!  I will admit though, that being a warm pudding and using these particular flavors, I will be adding this dessert to our Thanksgiving menu.  I’m not sure why the National Food Holiday for this one falls in June anyway?  I’d be glad to hear from you if you know…so please feel free to leave a comment below.

Hope you enjoy!

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This recipe for Indian Pudding is a warm, crock-pot version with simple whole grain and wholesome sweetening ingredients that were most available during the time of the indigenous Americans and early settlers.

Ingredients

• 3.5 c. milk (or use almond or coconut milk for dairy free option)
• 1/2 c. freshly milled cornmeal
• 1/2 tsp. salt
• 3 eggs
• 1/4 c. light brown sugar (or succanant)
• 1/3 c. molasses
• 2 tbsp. butter (or use coconut oil to make dairy free)
• 1/2 tsp. cinnamon
• 1/8 tsp. allspice
• 1/6 tsp. ginger
• 1 tsp vanilla extract
• 2/3 cup chopped dates or chopped raisins

1. After assembling all ingredients and before starting the actual mixing lightly grease crock-pot. We like to use coconut oil for this.
2. Preheat it empty on high for 20 minutes while you’re doing the next steps.
3. Meanwhile bring milk or nut-milk, cornmeal and salt to a low boil. Boil, stirring constantly, for 5 minutes.
4. Cover and simmer on very low an additional 10 minutes stirring occasionally to make sure it doesn’t stick. The mixture will become thick.
5. In a large bowl, combine eggs, brown sugar, molasses, vanilla, butter or coconut oil, and spices. Mix all together until well blended.
6. Temper this mixture by spooning in and well incorporating about 1/4 cup of the hot cornmeal. Do this step twice to increase the temperature of the egg/spice mixture.
7. Now gradually beat the tempered egg/spice mixture into hot cornmeal mixture; whisk until smooth.
8. Stir in raisins or finely chopped dates. Pour into your pre-heated/oiled crock and cook on high for 2 to 3 hours or low* for 6 to 8 hours.

Other tips and topics to this recipe:

Grind the corn (popping corn works too) on the coarse setting in the Wondermill.

Be sure to stir continually because dairy and nut milks will stick and are easily scorched at the bottom of the pan.

Pudding will produce a skin on the top, but it works into the pudding just fine with no affect of the texture.

If you try this and/or tweak this recipe for Indian Puddling – I’d sure love to hear how it came out for you!  Please share in the comments below.

Thank you and Best Blessings,

Donna

* See this blog post if you have issues with your low setting on your crock pot being still too high.  http://www.millersgrainhouse.com/blog/how-to-fix-a-crock-pot-that-gets-too-hot/