Pumpkin Spice Indian Pudding
|Milk||5 Cup (80 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 Teaspoon|
1. Combine 2 cups of the milk with the cornmeal, sugar, molasses, butter, salt and pumpkin-pie spice in a large, heavy saucepan. Heat slowly until bubbling, then simmer, stirring often, 5 minutes, or until creamy-thick.
2. Pour into a buttered, 8-cup baking dish; stir in 2 more cups milk.
3. Bake in slow oven (325°) 1 hour; stir in remaining 1 cup milk. Bake 2 hours longer, or until pudding sets.