Search for anything:

Baked Indian Pudding

desserts, native, pudding, vegetarian

1/2 cup cornmeal, yellow
4 cup milk, whole; hot
1/2 cup maple syrup
1/4 cup molasses, light
2 eggs; slightly beaten
2 tablespoon butter/margarine; melted
1/3 cup sugar, brown; packed
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup milk, whole; cold

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.

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU