Indian Pudding

 

Indian Pudding

Indian Pudding

1/4 c. Cornmeal
2 c. Hot Milk
1/4 c. Sugar
1/8 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Ginger
1/4 tsp. Cinnamon
1/4 c. Molasses
1 c. Cold Milk

Whipped Topping
Nutmeg

Stir cornmeal, a little at a time, into the hot milk and cook over low heat or in the top of a double boiler, stirring constantly, for 15 minutes until thick. Remove from heat. Mix together sugar , baking soda, salt, ginger and cinnamon. Stir into cornmeal mixture. Add molasses and cold milk, mixing thoroughly. Pour into a 1 -quart casserole dish and bake at 275F for 2 hours. Serve warm with whipped cream and a light sprinkle of nutmeg.