1928 Spiced Corn Meal Pudding
Welcome Friends! Welcome back to Sunday morning in the old cookbook show, today we're going to do another recipe out of the Lorain Cooking cookbook a Spiced Corn Meal Pudding Recipe.
Ingredients
| Milk | 473 Milliliter (1 us pint) | |
| Corn meal | 45 Milliliter (3 tbsp) | |
| Butter | 30 Milliliter (2 tbsp) | |
| Molasses | 45 Milliliter (3 tbsp) | |
| Ginger | 2 Milliliter (1/4 tsp) | |
| Nutmeg | 2 Milliliter (1/4 tsp) | |
| Cinnamon | 2 Milliliter (1/4 tsp) | |
| Salt | 5 Milliliter (1 tsp) | |
| Sugar | 60 Milliliter | |
| Eggs | 2 , beaten |
Directions
GETTING READY:
1. Preheat the oven to 135ºC (275ºF).
MAKING:
2. Prepare a bain-marie in the oven, and grease an 8x8” baking dish.
3. Heat milk in a double boiler, and stir in the cornmeal.
4. Stir and cook for 15 minutes, then add the rest of the ingredients.
5. Stir until well mixed.
6. Pour into the baking dish and cover.
7. Place baking dish into the bain-marie, and bake 3 hours.
SERVING:
8. Serve warm with cream or whipped cream.
Recipe Summary
Difficulty Level: Easy
Cook Time: 195 Minutes
Ready In: 195 Minutes
Servings: 8
