Baked Indian Pudding Recipe
How can anyone not agree with me that this Baked Indian Pudding is simply delicious? Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. Try it and if you adore this Baked Indian Pudding, then tell your friends about it.
Ingredients
4 cups milk
1/2 cup cornmeal
1/4 cup sugar
3 eggs, slightly beaten
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup molasses Ice cream or whipped cream
Directions
Scald 3 cups of the milk.
Combine the remaining 1 cup milk with the cornmeal.
Add to the hot milk, and cook over medium heat until slightly thickened, stirring constantly.
Remove from heat.
Stir 1/2 cup of the cornmeal mixture into the beaten eggs, then add eggs, cinnamon, ginger, nutmeg, salt, and molasses to the pudding.
Mix thoroughly.
Pour into a greased 2quart casserole.
Bake in a 350°F.
Oven for 1 1/2 hours.
Serve hot with ice cream or whipped cream.
Combine the remaining 1 cup milk with the cornmeal.
Add to the hot milk, and cook over medium heat until slightly thickened, stirring constantly.
Remove from heat.
Stir 1/2 cup of the cornmeal mixture into the beaten eggs, then add eggs, cinnamon, ginger, nutmeg, salt, and molasses to the pudding.
Mix thoroughly.
Pour into a greased 2quart casserole.
Bake in a 350°F.
Oven for 1 1/2 hours.
Serve hot with ice cream or whipped cream.
