Baked Indian Pudding Recipe
Ingredients
1/2 cup yellow cornmeal
4 cups hot milk
1/2 cup maple or maple-flavored syrup
1/4 cup light molasses
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup cold milk
Directions
In double-boiler top, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings
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