| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Indian | Desserts, Native amer, Pudding | 8 | Servings |
INGREDIENTS
| 1/2 | c | Cornmeal, yellow |
| 4 | c | Milk, whole; hot |
| 1/2 | c | Maple syrup |
| 1/4 | c | Molasses, light |
| 2 | Eggs; Slightly Beaten | |
| 2 | tb | Butter/Margarine; Melted |
| 1/3 | c | Sugar, brown; packed |
| 1 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 3/4 | ts | Ginger |
| 1/2 | c | Milk, whole; cold |
INSTRUCTIONS
In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. Posted to MM-Recipes Digest V4 #158 by "John Weber" <hdbrer@ibm.net> on Jun 07, 97
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