Baked Indian Pudding
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Scald milk in a double boiler, then add cornmeal and salt.
Cook 25 minutes, stirring to prevent sticking.
Add molasses and spices and mix well.
Pour into greased 8- x 10-inch baking dish.
Bake at 300°F for 2 hours.
Pour cream over individual servings.