Durgin Park Indian Pudding

By zoniesis

Ingredients

• Vegetable shortening
• 1 cup yellow cornmeal
• ½ cup dark molasses
• ¼ cup sugar
• ¼ cup butter
• ⅛ tsp. baking soda
• Pinch of salt
• 2 eggs, lightly beaten
• 6 cups whole milk

Preparation

Step 1

Set oven at 275°F. Have on hand a shallow 2½ quart baking dish. Use shortening to grease it. Set aside
In a large saucepan, combine the cornmeal, molasses, sugar, butter, baking soda, and salt. Add the eggs and stir in 3 cups of milk.
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens but does not come to a boil. Remove from the heat and whisk in the remaining 3 cups of milk. Pour the batter into the baking dish and transfer it to the oven. Bake the pudding for 2 to 2½ hours or until a crust forms on top.
Serve with vanilla ice cream or whipped cream.