Baked Indian Pudding

image courtesy of recipesavvy.com

Ingredients:

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

Procedure:

• 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