Yield: 4 Servings
|3 tablespoons||Yellow corn meal|
|1 teaspoon||Ground cinnamon|
From: esther@... (Esther Vail)
Date: Mon, 13 Feb 1995 19:02:32 +0000 This recipe comes from a column in the Boston Globe of 30 years ago--a column that functioned just as this recipe group does! There are many recipes around for Indian Pudding; this is the best I've ever tried.
Scald 1½ cups of the milk. Mix everything but the eggs and butter with the remaining ½ cup cold milk, and add to the scalded milk. Cook, stirring constantly, until slightly thickened. (I do this step in the microwave--about 4 minutes on high, stirring afteach minute.) Allow to cool somewhat (you're about to add the beaten eggs and the butter, and you don't want to cook the eggs without being able to stir them in!). Pour into a buttered or sprayed casserole, and bake at 375 degrees F for 30 minutes.
Serves 4. A scoop of vanilla ice cream on top is wonderful.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .