Saturday, May 21, 2011

Baked Indian Pudding

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¼  -  cup sugar
1   -  tsp. ground cinnamon
½  -  tsp. ground ginger
¼  -  tsp. salt
¼  -  tsp. ground nutmeg
4   -  cups milk
½  -  cup yellow cornmeal
½  -  cup golden raisins
½  -  cup maple syrup
2   -  tbsp. margarine or butter, softened
2   -  eggs, beaten
Whipped Cream

  • Heat oven 3500F. Mix sugar, cinnamon, ginger, salt and nutmeg until well blended; reserve. 
  • Heat milk to scalding in 3-quart saucepan; stir in cornmeal. Cook over low heat, stirring constantly, until very thick, about 20 minutes. Remove from heat; stir in sugar mixture and move from heat; stir in sugar mixture and remaining ingredients except whipped cream 
  • Pour into greased 2-quart casserole. Place casserole in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to depth of 1 inch. Bake until knife inserted in center comes out clean, 55 to 60 minutes. 
  • Serve warm with whipped cream.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

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