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Indian Pudding #2

native, pudding, side dish

5 1/2 cup whole milk
2/3 cup cornmeal
4 tablespoon butter
1/2 cup maple syrup
1/4 cup molasses
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins
1 vanilla ice cream

Preheat oven to 300. Butter a small casserole - mine is 6 1/2" x 10 1/2". Over med. heat, in a large saucepan, heat the milk but don't boil it. Slowly whisk in cornmeal & continue to stir until mixture begins to thicken ~ 10 min. or so. Add remaining ingredients & keep stirring till heated through. Pour into casserole & bake 3 hours till sides are brown & sticky-looking. (The pudding hardens a bit as it cools.) Serve warm with vanilla ice cream. An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert. Source: "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120 Posted to MC-Recipe Digest V1 #

Yield: 8 servings

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