Indian pudding #2
5 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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, .