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Baked Indian Pudding

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  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Milk 4 Cup (64 tbs)
  Maple/Maple flavored syrup 1⁄2 Cup (8 tbs)
  Light molasses 1⁄4 Cup (4 tbs)
  Eggs 2
  Butter/Margarine 2 Tablespoon
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ginger 3⁄4 Teaspoon
  Cold milk 1⁄2 Cup (8 tbs)

In double-boiler top, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings

Recipe Summary

Side Dish

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Baked Indian Pudding Recipe