| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Dessert | 4 | Servings |
INGREDIENTS
| 2 | tb | (heaping) corn meal |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Molasses (use grandma's–no other brand; especially the southern ones) |
| 1 | tb | Butter |
| 1 | qt | Milk |
INSTRUCTIONS
From: jekeith@netcom.com (Joan Keith) Date: Mon, 29 Aug 1994 03:15:37 GMT This recipe has been in my family for at least 100 years, and although I live in VA, I am from Boston. Place milk and butter in a saucepan. Scald milk. Mix sugar, molasses and cornmeal in a 2 1/2 quart baking dish. Add scalded milk slowly, stiring well. Bake 2 hours at 350 degrees, stiring every half hour. The cornmeal will tend to lump up, and when you stir it, break up all the lumps. The pudding will be done when it is brown and looks like Indian pudding. Serve hot or cold with ice cream or whipped cream. I hope you like this recipe. Use whole milk and don't cover the puddin while it cooks. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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