Baked Indian Pudding
Ingredients:
- 1/2 Cups Cornmeal, Yellow
- 4 Cups Milk, Whole; Hot
- 1/2 Cups Maple Syrup
- 1/4 Cups Molasses, Light
- 2 Eggs; Slightly Beaten
- 2 Tablespoons Butter/margarine; Melted
- 1/3 Cups Sugar, Brown; Packed
- 1 Teaspoon Salt
- 1/4 Teaspoons Cinnamon
- 3/4 Teaspoons Ginger
- 1/2 Cups Milk, Whole; Cold
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Directions:
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.
Posted to MM-Recipes Digest V4 #158 by "John Weber" on Jun
07, 97
