Thursday, July 19, 2012

Easy Indian Pudding

I have made Indian Pudding for years.  It is one of my favorite Thanksgiving desserts and has become a specialty of mine that family and friends request often.  But, my favorite recipe for it is quite involved.  I have created a much easier recipe that nearly gets the same results and I wanted to share it.

EASY INDIAN PUDDING               

4 1/2 cups milk
2/3 cup cornmeal
1/4 cup butter
1/2 cup dark molasses
1 teaspoon salt
1/4 cup white sugar
1 teaspoon ground cinnamon

1 Preheat oven to 325° F. Grease a 1 1/2 quart baking dish.
2 Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
3 Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
4 Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
5 Bake in the preheated 325° F  oven for 1 1/2 hours.

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