Indian pudding #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| ½ | cup | Black molasses |
| ¼ | cup | Sugar |
| ¼ | cup | Butter |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 2 | Eggs; beaten | |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Freshly grated nutmeg |
| 6 | cups | Hot milk |
| Vanilla ice cream for topping | ||
Directions
SERVES 8-10
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, .