Native American Pudding (aka Traditional Indian Pudding)
By Hklbrries
"This recipe is so easy it is almost unfair to those who slave over pies! It is called a Traditional Indian Pudding but has clearly had updates like sugar and lemon peel. It is mild and spicy, but not too sweet. Serve this warm right out of the oven drizzled with heavy sweet cream and a cup of coffee."
Kathy Osborne
- 4
Ingredients
- 2 cups milk
- 1 cup stone-ground cornmeal
- 2 tbsp butter, melted
- 3/4 cup unsulphured molasses, warmed
- 4 tbsp sugar
- 3 eggs, well beaten
- 1 tsp cinnamon, or to taste
- 1/2 tsp nutmeg, or to taste
- Grated peel of 1/2 small lemon
- 1/2 cup raisins
- Sweetened whipped cream or sweet wine for topping
Preparation
Step 1
Preheat oven to 375 F. Heat milk with cornmeal. Whisk from time to time until thick. Heat molasses and butter, and whisk in sugar.
Gradually beat hot cornmeal mixture into beaten egg. Add cinnamon, nutmeg, lemon peel and raisins. Place in 8-inch diameter glass baking dish or ceramic mixing bowl.
Bake for 1 hour, or until top is rounded and set. Do not over bake!
Serve hot with toppings of whipped cream or sweet wine, if desired.