Indian pudding #2

Yield: 5 Servings

Measure Ingredient
2 cups Milk (or half water and half evaporated milk)
6 tablespoons Cornmeal
2 tablespoons Molasses
¼ cup Brown sugar; packed
3 tablespoons Butter or margarine
2 \N Eggs; well beaten
½ teaspoon Ginger; ground
½ teaspoon Cinnamon; ground
¼ teaspoon Nutmeg; ground
¼ teaspoon Salt
½ cup Sour milk or sour cream

Scald milk over low heat, then stir in cornmeal very slowly. Remove from heat; add next 8 ingredients. Just before turning into a 1-½ quart casserole, add the sour milk or cream gradually. Bake in a slow oven -- 275 degrees -- for 2 hours or until a silver knife inserted in the center, comes out clean. Stir once during baking. Serve warm with sweet cream.

Serves 5.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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