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Baked indian pudding
1/2 c Cornmeal, yellow
4 c Milk, whole; hot
1/2 c Maple syrup
1/4 c molasses, light
2 Eggs; Slightly Beaten
2 tb butter/margarine; Melted
1/3 c Sugar, brown; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Milk, whole; cold
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.
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| Free recipe:
Baked indian pudding
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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