National Indian Pudding Day
I’m a horrible recipe reader, so I didn’t realize this took three hours to make – not something easily done after work! I’ll try to get it done Thursday…
From Simply Recipes
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
- Preheat oven to 250 degrees F.
- Heat the milk and butter in the microwave until boiling, about 5 to 6 minutes on high heat. Transfer the mixture to a pot over medium heat to keep warm.
- In a medium bowl, mix cornmeal, flour, and salt together and then stir in molasses. Working with one tablespoon at a time, add 1/2 cup of the milk and butter mixture to thin out the cornmeal mixture. Gradually add the entire mixture into the pot with the milk and butter. Cook until thickened, stirring constantly.
- In the bowl that the eggs were beaten in, slowly add 1/2 cup of the milk and cornmeal mixture; whisk constantly.
- Add the egg mixture into the milk and cornmeal mixture; stir to combine. Add the sugar, cinnamon, and nutmeg and stir until smooth. Stir in the raisins.
- Pour the entire mixture into a 2 1/2 quart shallow casserole dish. Bake at 250 degrees for 2 hours. Pudding should be cooled for one hour once finished cooking. Serve with whipped cream or vanilla ice cream.