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American Indian Pudding

This early American recipe is a cornmeal mush based pudding spiced with molasses, ginger, cinnamon, and nutmeg and baked for 3 hours at a low temperature.

Indian Pudding Ingredients
- 1 quart of milk
- 1/4 cup of cornmeal
- 1/2 cup of molasses, unsulphured
- 1/4 cup of sugar
- 1 tablespoon of butter
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 teaspoon of salt
- Vanilla ice cream (optional)

Indian Pudding Instructions
Preheat oven to 375 degrees F. Scald (cook to just short of boiling) the milk in the top of a double boiler set over simmering water. Slowly stir in the cornmeal and blend well. Cook 20 minutes, stirring occasionally. Mix in the remaining ingredients except the ice cream. Transfer to a buttered 1-1/2 quart casserole. bake 3 hours at 375 degrees, stirring once after 1-1/2 hour. SERVING OPTION: served warm in a bowl with a scoop of vanila ice cream.

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