Indian Pudding• 4 c. milk
• 1/3 c. yellow corn
meal
• 1/4 c. water
• 1/2 t. ginger
• 1/2 t. cinnamon
• 1/4 c. sugar
• 1/2 t. salt
• 1/2 c. molasses
Pour 3 cups milk in saucepan and bring just to a boil.
Moisten corn mean in a cup with 1/4 cup water (to
prevent lumps). Stir rapidly into hot milk using a wire
whisk. Simmer 20 minutes, stirring often.
Combine spices and stir into mixture. Stir in molasses.
Pour into a buttered 1-1/2 quart casserole. Gently pour
the one remaining cup of milk over the top — do not
stir. Dot with butter and bake at 325º for 1 1/2 to 2
hours. Serve hot with cream, ice cream, or hard sauce.