Indian Pudding
Rec.food.recipes/Joan Keith (1994)

This recipe has been in my family for at least 100 years, and although I live in VA, I am from Boston.

2 heaping Tbsp. cornmeal
1/2 cup sugar
1/2 tsp salt
1/2 cup molasses (Use Grandma's no other brand, especially the southern ones)
1 Tbsp. butter
1 quart of milk

Place milk and butter in a saucepan. Scald milk. Mix sugar, molasses and cornmeal in a 2 1/2 quart baking dish. Add scalded milk slowly, stirring well. Bake 2 hours at 350 degrees, stirring every half hour. The cornmeal will tend to lump up, and when you stir it, break up all the lumps. The pudding will be done when it is brown and looks like Indian pudding. Serve hot or cold with ice cream or whipped cream.

I hope you like this recipe. Use whole milk and don't cover the pudding while it cooks.