Recipe: Indian Pudding #1
Yield: 8 Servings
1 c Yellow cornmeal
1/2 c Black molasses
1/4 c Sugar
1/4 c Butter
1/4 ts Salt
1/4 ts Baking soda
2 Eggs; beaten
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
6 c Hot milk Vanilla ice cream for -- topping
Cornmeal was originally called Indian meal, since it was a gift from the Indians. The early recipes for this dish do not call for spices, of course, but this old New England version is very delicious. I like the addition of the cinnamon and nutmeg.
Mix the cornmeal with the molasses, sugar, butter, salt, baking soda, eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in a 2-quart bean pot or other covered pot and bake in a 400ø oven until all comes to a boil. Then stir in the remaining hot milk and bake, covered, at 275ø for 4 to 6 hours, or until all is absorbed. Stir every half hour.
Serve hot in little bowls with a bit of vanilla ice cream on top.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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