One day last week, while taking my break at work, I caught a few minutes of Sandra Lee’s Thanksgiving episode of Semi-Homemade (yes, we have a big screen TV and sofa in our break room). For her Thanksgiving dessert she made Indian Pudding. I had never heard of this dish before but I knew from the ingredients that I needed to try it… immediately. So, a day or two later I whipped up a batch and it was just as good as I had imagined. As a matter of fact, it was so good that it was gone in just a few short days… before I had a chance to take a picture of it. So, I made it again today :P This pudding’s rich, deep molasses flavor makes it so good that my sister declared it a new staple for every holiday meal!
|8.5 oz. box||cornbread mix||$0.38|
|1 box||instant butterscotch pudding||$0.82|
|1 tsp||ground cinnamon||$0.05|
|1/2 tsp||ground ginger||$0.05|
STEP 1: In a large mixing bowl mix together the cornbread mix, pudding mix and 3 cups of milk until there are no lumps. Set aside.
STEP 2: In a smaller bowl whisk the three eggs until they are lightly beaten (this makes them easier to mix with everything else).
STEP 3: Add the molasses, cinnamon and ginger to the eggs and mix well. Pour this mixture into the pudding and cornbread mixture and stir well.
STEP 4: Pour the final mixture into a slow cooker that has been sprayed with non-stick spray. Secure the lid and cook on high for one hour. Stir the mixture after one hour and continue to cook on low for one more hour. Stir a second time and cook for one final hour (still on low). Serve hot.
NOTE: This dish is excellent on it’s own but as I was taste testing this batch I couldn’t help thinking about the quart of vanilla ice cream in my freezer…