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Indian Pudding


3 cup milk
1/4 cup molasses
1/2 tsp. cinnamon
1/3 cup yellow cornmeal
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. ginger

Heat oven to 275 degrees. In large heavy saucepan, heat milk until bubbles appear around edge of pan. Stir cornmeal and molasses slowly into milk. Cook about 10 minutes or until thickened, stirring constantly. Remove from heat. Mix in sugar, salt, ginger and cinnamon. Pour mixture into buttered 1 quart casserole. Bake for 2 hours. Spoon into serving dishes. Serve warm topped with whipped cream, if desired.

The name (Indian Pudding) originated in early colonial days when cornmeal was called "Indian Corn" to distinguish it from wheat, which the British knew as simply "corn".




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.