Indian Pudding Recipe

 Indian Pudding Recipe

Prep Time: 5 minutes
Cook Time: 2 hours, 30 minutes
Yield: Serves 8-10

Ingredients:

• 6 cups of milk
• 1/2 cup (1 stick) butter
• 1/2 cup yellow cornmeal
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 cup molasses
• 3 eggs, beaten
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup golden raisins (optional)
• Whipped cream or vanilla ice cream

Instructions:

1. Heat Milk and Butter:
   Scald the milk and butter in a double boiler or microwave for 5-6 minutes until boiling. Keep hot on medium heat.

2. Preheat Oven:
   Set the oven to 250°F.

3. Mix Dry Ingredients:
   In a separate bowl, combine cornmeal, flour, and salt. Stir in molasses.

4. Combine Mixtures:
   Thin the dry mixture with about 1/2 cup of hot milk, adding it a few tablespoons at a time. Gradually mix it back into the pot of hot milk. Cook while stirring until thickened.

5. Temper Eggs:
   Slowly add 1/2 cup of the hot cornmeal mixture to the beaten eggs, whisking constantly. Then stir this egg mixture back into the pot with the cornmeal mixture.

6. Add Sugar and Spices:
   Stir in the granulated sugar, cinnamon, and nutmeg until smooth. If clumpy, blend until smooth. Add raisins if desired.

7. Bake:
   Pour the mixture into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

8. Cool and Serve:
   Allow the pudding to cool for about an hour. Reheat to warm temperature if chilled. Serve with whipped cream or vanilla ice cream.