Side Pannel
Indian Pudding #1
Ingredients List
- 1 c Yellow cornmeal
- 1/2 c Black molasses
- 1/4 c Sugar
- 1/4 c Butter
- 1/4 ts Salt
- 1/4 ts Baking soda
- 2 Eggs; beaten
- 1/2 ts Cinnamon
- 1/4 ts Freshly grated nutmeg
- 6 c Hot milk
- Vanilla ice cream for
- -topping
Directions
SERVES 8-10
Cornmeal was originally called Indian meal, since it was a gift from the
Indians. The early recipes for this dish do not call for spices, of course,
but this old New England version is very delicious. I like the addition of
the cinnamon and nutmeg.
Mix the cornmeal with the molasses, sugar, butter, salt, baking soda,
eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in
a 2-quart bean pot or other covered pot and bake in a 400ø oven until all
comes to a boil. Then stir in the remaining hot milk and bake, covered, at
275ø for 4 to 6 hours, or until all is absorbed. Stir every half hour.
Serve hot in little bowls with a bit of vanilla ice cream on top.
Cornmeal was originally called Indian meal, since it was a gift from the
Indians. The early recipes for this dish do not call for spices, of course,
but this old New England version is very delicious. I like the addition of
the cinnamon and nutmeg.
Mix the cornmeal with the molasses, sugar, butter, salt, baking soda,
eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in
a 2-quart bean pot or other covered pot and bake in a 400ø oven until all
comes to a boil. Then stir in the remaining hot milk and bake, covered, at
275ø for 4 to 6 hours, or until all is absorbed. Stir every half hour.
Serve hot in little bowls with a bit of vanilla ice cream on top.
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