Indian pudding #1

Yield: 8 Servings

Measure Ingredient
1 cup Yellow cornmeal
½ cup Black molasses
¼ cup Sugar
¼ cup Butter
¼ teaspoon Salt
¼ teaspoon Baking soda
2 \N Eggs; beaten
½ teaspoon Cinnamon
¼ teaspoon Freshly grated nutmeg
6 cups Hot milk
\N \N Vanilla ice cream for topping


Cornmeal was originally called Indian meal, since it was a gift from the Indians. The early recipes for this dish do not call for spices, of course, but this old New England version is very delicious. I like the addition of the cinnamon and nutmeg.

Mix the cornmeal with the molasses, sugar, butter, salt, baking soda, eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in a 2-quart bean pot or other covered pot and bake in a 400ø oven until all comes to a boil. Then stir in the remaining hot milk and bake, covered, at 275ø for 4 to 6 hours, or until all is absorbed. Stir every half hour.

Serve hot in little bowls with a bit of vanilla ice cream on top.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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