Recipe: Sweet Indian Pudding (using cornmeal and molasses)

SWEET INDIAN PUDDING

2 1/2 cups milk, divided use
1/3 cup yellow cornmeal
2 tablespoons butter or margarine, cut up
1/3 cup molasses
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs, beaten
whipped cream (optional, for serving)
raw sugar crystals (optional, for serving)

Preheat the oven to 350 degrees F.

In a medium saucepan combine 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.

Stir in molasses, granulated sugar, ginger, cinnamon, and salt; mix well.

Combine eggs and the remaining 1 1/2 cups milk; stir into cornmeal mixture. 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.

Source: Better Homes and Gardens magazine, November 2000