Baked Indian Pudding
|Milk||4 Cup (64 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||3 , beaten|
|Molasses||1⁄2 Cup (8 tbs)|
|Ice cream/Whipped cream||1 Cup (16 tbs)|
Scald 3 cups of the milk.
Combine the remaining 1 cup milk with the cornmeal.
Add to the hot milk, and cook over medium heat until slightly thickened, stirring constantly.
Remove from heat.
Stir 1/2 cup of the cornmeal mixture into the beaten eggs, then add eggs, cinnamon, ginger, nutmeg, salt, and molasses to the pudding.
Pour into a greased 2 quart casserole.
Bake in a 350°F.
Oven for 1 1/2 hours.
Serve hot with ice cream or whipped cream.