Indian Pudding

1. 1

   Heat 5 cups of milk until it begins to steam.

2. 2

   Mix the remaining cup of milk with the cornmeal until it is smooth.

3. 3

   Add to hot milk, stirring constantly.

4. 4

   This prevents lumps forming. Add butter and stir until melted.

5. 5

   Cook 15 minutes over low heat, stirring frequently.

6. 6

   The mixture will become as thick as breakfast cereal.

7. 7

   Beat together the molasses, sugar, ginger, cinnamon, salt and eggs.

8. 8

   Spoon about 1/4 cup cornmeal mixture into the molasses mixture, beating until blended.

9. 9

   Slowly add another cup or two of hot cornmeal, then beat the mixture into remaining hot cornmeal.

10. 10

    Pour into buttered 2 to 3-quart baking dish.

11. 11

    Bake for 2 hours.

12. 12

    Cool at least 1/2 hour.

13. 13

    Serve warm with vanilla ice cream.

No additional tips available.