Baked Indian Pudding

8 Servings

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Baked Indian Pudding Ingredients

1/2 c Cornmeal, yellow	1/3 c Sugar, brown; packed
4 c Milk, whole; hot	1 ts Salt
1/2 c Maple syrup	1/4 ts Cinnamon
1/4 c Molasses, light	3/4 ts Ginger
2 Eggs; Slightly Beaten	1/2 c Milk, whole; cold
2 tb Butter/Margarine; Melted

Instructions for Baked Indian Pudding

In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. Posted to MM-Recipes Digest V4 #158 by "John Weber" on Jun 07, 97

Main Ingredient: Cuisine: Uncategorized

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