Yield: 8 Servings
|1 cup||Yellow cornmeal|
|½ cup||Black molasses|
|¼ teaspoon||Baking soda|
|2 \N||Eggs; beaten|
|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, .