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INDIAN-MEAL PUDDING (from the Gulf City




Source of Recipe


WKRG
INDIAN-MEAL PUDDING (from the Gulf City Cook Book, 1873)

One pint of molasses, three well beaten eggs, one tea-spoonful of soda, one large spoonful of butter; stir in a sufficient quanity of boiled meal to make a thick batter; flavor with ginger. Bake a nice brown. Serve with liquid sauce.

AMY’S INDIAN PUDDING
3 cups whole milk
1/3 cup cornmeal
¼ cup molasses
¼ cup white sugar
½ teaspoon salt
¼ teaspoon ginger
½ teaspoon ground cinnamon
¼ nutmeg
Preheat oven to 275 degrees. Butter a baking dish. Over medium heat cook milk until bubbles began to form. Slowly stir cornmeal and molasses in. contine to stir until thickened, approximately 10 minutes. Remove from heat and stir in sugar, salt, ginger and cinnaon. Pour into prepared dish.
Bake for 2 hours or until set. Serve with whipped cream or vanilla ice cream.