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Sweet Indian Pudding

List of Ingredients




Sweet Indian Pudding

A warm scoop of this cinnamon-molasses dessert is bound to banish all signs of holiday stress. Be sure to spoon out every last bit of flavor in the sweet syrup you'll find at the bottom of the baking dish.

Prep: 15 minutes Bake: 1 1/4 hours


1 cup milk
1/3 cup yellow cornmeal
2 Tbsp. margarine or butter,
cut up
1/3 cup molasses
1/4 cup granulated sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 eggs, beaten
1 1/2 cups milk
Whipped cream (optional)
Raw sugar crystals (optional)


1.Preheat oven to 350 [degrees] F. In a medium saucepan combine the 1 cup milk, the cornmeal, and the margarine or butter. Bring to boiling, stirring constantly; reduce heat. Cover and cook over low heat for 5 minutes. Remove from heat.

2. Stir in molasses, granulated sugar, ginger, cinnamon, and salt; mix well. Combine eggs and the 1 1/2 cups milk; stir into cornmeal mixture.

3. Turn mixture into an ungreased 1-quart casserole or baking dish. Bake for 1 1/4 hours. Cool on a wire rack for 1 to 1 1/2 hours. Serve warm. If desired, top with dollops of whipped cream and sprinkle lightly with raw sugar crystals. Makes 6 servings.



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