Indian Pudding

  • 5 Tbsp  yellow cornmeal
  • 1 qt milk, scalded
  • 2 Tbsp butter, melted
  • 1 cup maple syrup
  • 2 eggs, beaten
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1 tsp salt
  • 1 cup cold milk

Preheat oven to 300 degrees F.  Add cornmeal to scalded milk in a saucepan, stirring constantly to make sure no lumps form; continue cooking over low heat until thickened. Off heat, stir in the butter, maple syrup, eggs, cinnamon, ginger and salt. Pour into a 2-quart baking dish and bake for 45 minutes. Stir pudding and whisk in cold milk, then continue baking for about one hour or more. Serve pudding warm and top each serving with whipped cream. Makes 8 to 10 servings.

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