Serves: 3 | Prep Time: 5 minutes | Cook Time: 10 minutes
Indian Corn Pudding


  • 3 cups Edensoy Vanilla
    Edensoy Original, or Edensoy Extra Original
  • 1/4 cup Eden Barley Malt Syrup
  • 1/4 cup organic maple syrup, plus more to taste, if desired
  • 1 1/4 tsp ground ginger
  • 1/8 tsp Eden Sea Salt
  • 1/2 cup organic quick cooking yellow polenta
  • 3 to 4 Tbsp walnut halves


Whisk together Edensoy, barley malt syrup, maple syrup, ginger and salt. Place in a heavy saucepan over high heat. Bring almost to a boil. Reduce heat to medium. Sprinkle in polenta while whisking constantly to avoid lumping. Cook over low heat, whisking frequently, until cornmeal tastes cooked and mixture thickens to porridge consistency, 3 to 4 minutes. Stir in additional maple syrup, if more sweetener is desired. Ladle mixture into individual ramekins or small dessert bowls and set a walnut half in the center. Serve warm or at room temperature. Taste best the day it's made.

Nutritional Information

Per serving - 358 calories, 5 gram fat (12% calories from fat), 11 gram protein, 71 gram carbohydrate, 3 gram fiber, 0 milligram cholesterol, 173 milligram sodium

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