Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart milk
- 1 cup cold water
- 6 tablespoons cornmeal
- ½ teaspoon salt
- 1 cup molasses
- 1 teaspoon baking soda
- 3 tablespoons brown sugar
- ½ teaspoon nutmeg
- 1 tablespoon ginger
- ½ teaspoon cinnamon
- 4 egg yolks , beaten
- 4 egg whites , whipped to stiff peaks
Directions
Set aside ½ cup of the milk. Boil the remaining milk.
Add cold water to cornmeal to wet it.
Slowly pour the cornmeal mixture into the boiling milk. Add salt.
Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar.
Add the spices and the beaten egg yolks to this mixture.
Slowly pour the molasses mixture into the cornmeal mixture.
Fold in the whipped egg whites.
Grease or butter a baking dish , add the batter, and bake for 1 hour at 350°F .