National Indian Pudding Day

November 13, 2019

3 c milk

1 c heavy cream

1/2 c Edward's Mill cornmeal

1/2 c light brown sugar

1/2 c molasses

1 t sea salt

2 t ground cinnamon

1/4 t ground nutmeg

1/4t ground cloves

1/4 t ground ginger

4 eggs

4 T unsalted butter, cut into 4 pieces

Preheat oven 275 F. Lightly grease 6-8 individual baking dishes.

In saucepan, scald milk.  Meanwhile, pour heavy cream, cornmeal, sugar, molasses, salt, and spices into a bowl. Add this to the scalded milk.  Cook, whisking constantly, over medium heat until a thick syrup ( about 5 minutes). Remove from heat.

In a bowl, whisk eggs. Temper eggs by adding 1/2 c cornmeal mixture, whisk rapidly.  Then whisk in remaining cornmeal mixture.  Whisk in butter pieces, one a at a time, until melted.

Pour mixture into prepared dishes. Place dishes in a shallow baking dish.  Pour hot water into baking dish to come up 2/3 way.  Bake 2 to 2-1/2 hours or until toothpick comes out clean.  Remove from oven and remove dishes from water bath.

Serve warm with ice cream or whipped cream.