| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Indian |
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1/2 |
c |
Black molasses |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Butter |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 2 |
|
Eggs; beaten |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly grated nutmeg |
| 6 |
c |
Hot milk |
|
|
Vanilla ice cream for topping |
INSTRUCTIONS
SERVES 8-10
Cornmeal was originally called Indian meal, since it was a gift from the
Indians. The early recipes for this dish do not call for spices, of course,
but this old New England version is very delicious. I like the addition of
the cinnamon and nutmeg.
Mix the cornmeal with the molasses, sugar, butter, salt, baking soda,
eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in
a 2-quart bean pot or other covered pot and bake in a 400° oven until all
comes to a boil. Then stir in the remaining hot milk and bake, covered, at
275° for 4 to 6 hours, or until all is absorbed. Stir every half hour.
Serve hot in little bowls with a bit of vanilla ice cream on top.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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