| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Indian |
Dessert |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Milk (or half water and half evaporated milk) |
| 6 |
tb |
Cornmeal |
| 2 |
tb |
Molasses |
| 1/4 |
c |
Brown sugar; packed |
| 3 |
tb |
Butter or margarine |
| 2 |
|
Eggs; well beaten |
| 1/2 |
ts |
Ginger; ground |
| 1/2 |
ts |
Cinnamon; ground |
| 1/4 |
ts |
Nutmeg; ground |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sour milk or sour cream |
INSTRUCTIONS
Scald milk over low heat, then stir in cornmeal very slowly. Remove from
heat; add next 8 ingredients. Just before turning into a 1-1/2 quart
casserole, add the sour milk or cream gradually. Bake in a slow oven -- 275
degrees -- for 2 hours or until a silver knife inserted in the center,
comes out clean. Stir once during baking. Serve warm with sweet cream.
Serves 5.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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