Indian Pudding

Indian Pudding

Ingredients:

3/4 cup yellow cornmeal
4 cups milk
1/2 cup maple syrup
1/4 cup molasses
2 eggs, beaten
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup milk

Directions:

Step 1:  Heat 4 cups milk in the top of a double boiler until tiny bubbles begin to form around the edges.

Whisk in cornmeal gradually and continue cooking, stirring often, until mixture begins to thicken, about 20 minutes.

Preheat oven to 300°F.

Step 2:  Butter a 2 quart casserole. Combine maple syrup, molasses, 2 beaten eggs, melted butter, salt, cinnamon and ginger. Stir into the hot cornmeal mixture. Transfer to the baking dish.

Pour 1/2 cup cold milk over the top; do not stir.

Bake 2 hours. Serve while still warm with vanilla ice cream topped with maple syrup and crushed walnuts.