Maple Sweetened Indian Pudding
|Milk||4 Cup (64 tbs)|
|Dark molasses||2⁄3 Cup (10.67 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Yellow corn meal||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Butter||4 Tablespoon, softened|
Preheat oven to 225 degrees.
Combine 3 cups of the milk, the molasses, and syrup in the top half of a large double boiler and heat directly over medium-low heat to just below boiling; do not allow to boil.
Remove from heat, stir in corn meal, sugar, salt, cinnamon, and nutmeg and place over simmering water.
Stir in butter and cook, stirring, until thick.
Turn into a well-greased, 2-quart casserole.
Pour remaining cup of milk over pudding—do not stir—and bake in the center of the oven for 6 hours.
Serve warm with ice cream or whipped cream if desired.