Maple Indian Pudding

By LRay

Colonists, who sometimes called corn "Indian," named this cornmeal-based dish Indian Pudding.

Ingredients

• Vegetable-oil cooking spray
• 3 cup(s) milk
• 3/4 cup(s) maple syrup
• 1/2 cup(s) cornmeal
• 1 tablespoon(s) butter
• 1/2 teaspoon(s) cinnamon
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) ground ginger
• 1/4 teaspoon(s) nutmeg
• 2 large eggs, beaten
• Whipped cream, (optional)

Preparation

Step 1

Prepare pudding: Preheat oven to 350 degrees F. Lightly coat a 1-quart casserole dish with cooking spray. In a large saucepan, bring milk to a boil over medium heat. Reduce heat to low, stir in maple syrup, and cook 4 minutes. Add cornmeal and cook, stirring constantly, 6 to 8 minutes. Add butter, cinnamon, salt, ginger, and nutmeg while stirring well. Remove from heat and let cool 5 minutes. Whisk eggs into the milk mixture until well combined.

Bake pudding: Pour into prepared casserole dish and bake until the center is set, about 1 hour. Serve warm and top with whipped cream, if desired.