Baked Indian Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
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
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.
Source from luhu.jp
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.
Source from luhu.jp