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National Indian Pudding Day

Posted by on Jun. 27, 2013 at 3:33 PM
  • 4 Replies

 

  • 6 cups of milk
  • 1/2 cup (1 stick) butter
  • 1/2 cup yellow cornmeal
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 3 eggs, beaten
  • 1/3 cup of granulated sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup golden raisins (optional)
  • Whipped cream or vanilla ice cream

METHOD

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2 Preheat oven to 250°F.

3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

by on Jun. 27, 2013 at 3:33 PM
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Replies (1-4):
lizzig
by Ruby Member on Jun. 27, 2013 at 3:35 PM

 hmm, never even heard of it.  doesn't sound too appealing to me though. 

MamaMandee
by on Jun. 27, 2013 at 9:47 PM
Never heard of it.
Posted on CafeMom Mobile
AzariahsMother
by on Jun. 27, 2013 at 10:10 PM

tfs

taniamorse85
by Gold Member on Jun. 28, 2013 at 1:51 AM

Sounds really rich.

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