Baked Indian Pudding

Baked Indian Pudding

Baked Indian Pudding


1/2 c Cornmeal, yellow
4 c Milk, whole; hot
1/2 c Maple syrup
1/4 c Molasses, light
2 Eggs; Slightly Beaten
2 tb Butter/Margarine; Melted
1/3 c Sugar, brown; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Milk, whole; cold

In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes.

Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well.

Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream.

From RecipeSource

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