Sunday, November 7, 2010

Sweet Indian Pudding

3 cups milk
1/3 cup molasses
1/3 cup yellow cornmeal
1 beaten egg (I put in 2)
1/4 cup sugar
2 tablespoons buter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In saucepan, combine the milk and molasses: stir in cornmeal. Cook and stir till thick, about 1 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Bake, uncovered in a 1-quart casserole at 300 degrees about 1 1/2 hours. Serves 6

Another version:

Indian Pudding

Make as above EXCEPT omit egg and sugar. Bake 1 hour at 300 degrees.

2 comments:

  1. This looks interesting. I'm wondering, what is the consistency? Also, about how much does this make? Do your kids eat it?

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  2. My kids do eat it~not a lot of it but in honor of Native Americans. They like it but probably would like it better with whipped cream! As the recipe says, bake it in a quart casserole but I think it's about 3/4 full. Probably enough for your crowd as they might not be too adventurous.

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