Sour Cream Indian Pudding
|Milk||4 Cup (64 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Eggs||4 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Ice cream/Whipped cream / hard sauce||1 Pint|
Heat 3 cups milk in top part of double boiler over boilinq water.
Mix remaining 1 cup milk and cornmeal.
Stir into hot milk and cook, stirring, until slightly thickened.
Remove from heat.
Mix molasses and spices and stir into milk mixture.
Beat in remaining ingredients except ice cream.
Pour into buttered 2-quart casserole and bake in preheated very slow oven (275Â°F.) about 2 hours.
Serve warm or cool with ice cream.