Baked Indian Pudding Recipe
Ingredients
| Milk | 4 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 3 eggs, slightly beaten | ||
| Cinnamon | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 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.
Chef
