Baked Indian Pudding Recipe

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Baked Indian Pudding Ingredients

1/2 cup cornmeal, yellow
4 cup milk, whole, hot
1/2 cup maple syrup
1/4 cup molasses, light
2 eggs, slightly beaten
2 tbsp butter/margarine, melted
1/3 cup sugar, brown, packed
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup milk, whole, cold

A Recipe for
Baked Indian Pudding

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Baked Indian Pudding Recipe
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This is a recipe for Baked Indian Pudding from the recipe cookbook of Recipes-to-go (Ethnic)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
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Baked Indian Pudding

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
Fred Allen

Baked Indian Pudding Directions

In top of double boiler, slowly stir cornmeal into hot milk. Cook
over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2"
round) In small bowl, combine rest of ingredients, except cold milk;
stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just until set but quivery on top. Do
not overbake. Let stand 30 minutes before serving. Serve warm, with
vanilla ice cream or light cream.

Serves: 8

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Baked Indian Pudding Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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