| 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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