Indian Pudding – Holiday

Every Thanksgiving I make one of my husband’s favorite desserts – Indian Pudding. Although the name may not be politically correct I would not be surprised if our Native American friends were the first to make this delicious Thanksgiving dessert.

Indian Pudding

4 cups milk

1/3 cup corn meal

3/4 cup molasses

1/4 cup butter

1 tsp salt

1 tsp ginger

3 tbls sugar

(one well beaten egg)

Preheat oven to 300.  Boil in the top of a double boiler the milk.  Stir in the corn meal ( I put the cornmeal in a small strainer and  I “shake” it into the milk as I stir. This eliminates lumps.  Cook over boiling water for 15 minutes. Stir in the molasses and cook for an additional 5 minutes. Remove from heat and stir in butter, salt, ginger and sugar. Add the beaten egg if desired, it is optional. Pour into well-greased baking dish. Bake for  1 1/2 hours. Spoon into bowls and serve with ice cream.

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