Baked Indian
Pudding
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11-5-99
Ingredients
1/2 Cup Cornmeal
4 Cups Whole Milk, hot
1/2 Cup Maple Syrup
1/4 Cup Light Molasses
2 Eggs, slightly beaten
2 TBS melted butter or margarine
1/3 Cup Brown Sugar, packed
1 tsp Salt
1/4 tsp Cinnamon
3/4 tsp Ginger
1/2 Cup Whole Milk, cold
Directions
In top of double boiler, slowly stir
cornmeal into hot milk and cook over
boiling water, sirring occassionally,
about 20 minutes.
Preheat oven to 300F. Lightly grease
2-quart baking dish (8 1/2" round).
In small bowl, combine rest of
ingredients, except the 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
it is set, but quivery. Do not
overbake. Let stand for 30 minutes
before serving. Serve with vanilla ice
cream or light cream.
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