Trabzon-style cornmeal pudding thickens milk with cornmeal and molasses, making a modest but filling dessert with soft Black Sea warmth.
8 min prep 12 min cook 33 min rest
Keeps the screen on · step-by-step guide · built-in timer
Loosen the cornmeal with a little milk so no grains remain.
Heat the remaining milk in a pot for 3 minutes.
Add the cornmeal and molasses and cook for 10 minutes.
Divide the pudding into bowls and rest for 20 minutes.
Sprinkle walnuts on top and serve warm.
💡 Tip: Whisking constantly while adding the cornmeal keeps the pudding free of lumps.
🍽️ Serving suggestion: Sprinkle 1 tablespoon coarsely chopped walnuts on top and serve warm.
~174
kcal calories
4
g protein
26
g carbs
6
g fat
15g
Sugar
1.1g
Fiber
67.2mg
Sodium
3.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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