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Plimoth Plantation Indian Pudding corn, desserts, native, vegetarian 6 cup milk 1 cup yellow cornmeal 1/2 cup black molasses 1/4 cup sugar 1/4 teaspoon fresh grated nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 cup melted butter 1/4 teaspoon salt (optional) 2 eggs, beaten Preheat oven to 250F. Bring milk to a simmer and remove from heat. Combine the cornmeal, molasses, sugar, spices, butter, baking soda, salt (optional), eggs, and half the milk in a mixing bowl. Blend the mixture thoroughly with a wire whisk. Stir in the remaining milk and pour into a well-greased 2-3 quart baking dish. Bake 5-7 hours stirring occasionally until firm. Yield: 8-12 servings. Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: From: Mary A. Smith Date: 16 Jan 97 National Cooking Echo Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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