Baked Indian Pudding Recipe

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A more healthful -- but delicious -- version of the old favorite. Serve it with low-fat whipped topping and a sprinkling of ground ginger.

Yield: Serves 6 to 8

• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1/2 cup egg substitute
• 1/2 cup dark molasses
• 1/4 cup margarine, softened
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 cups low-fat milk

Preheat oven to 425 degrees F. Combine the cornmeal, sugar, egg substitute, molasses, margarine, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl. Mix well.

Scald the milk in a saucepan. Pour 3 cups of the milk over the cornmeal mixture and mix well.

Spoon into a buttered 2-quart baking dish. Bake uncovered for 10 minutes or until the mixture begins to boil.

Add the remaining 3 cups scalded milk to the baking dish and mix well. Return to the oven and reduce heat to 225 degrees F.

Bake uncovered for 5 hours. Let the pudding stand for 30 minutes before serving.