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Sour Cream Indian Pudding

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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
Directions

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 (275°F.) about 2 hours.
Serve warm or cool with ice cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Butter
Preparation Time: 
5 Minutes

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