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. . . . . . . . . . . . . . . . . . . . . . . . AMERICAN INDIAN PUDDING
. . . . . . . . . . . . . . . . . . . . . . . . ."A sweet corn pudding"
1/4 cup cornmeal
2 cups whole milk,cold
2 cups whole milk,scalded
1/2 cup molasses
1 tesp. salt
1/4 cup sugar
1 tesp. cinnamon
4 Tbls. butter
2 Tbls. white rum
STEP ONE:
Mix the cornmeal with enough of the cold milk to pour easily.
Stir until smooth
Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick.
STEP TWO:
Add molasses, salt, sugar, cinnamon (or ginger), and butter.
Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum.
CHEF'S NOTE:
You may use one teaspoon cinnamon, or one teaspoon ginger, or
1/2 teaspoon of each.
STEP THREE:
Set in a pan of hot water and bake 3 hours in a 250-degree oven.
Let stand 1/2 hour before serving.
TO SERVE:
Serve topped with vanilla ice cream.
This pudding should be very soft, and should whey, or separate.
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AMERICAN INDIAN RECIPES
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