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Ingredients
| whole milk: 4 cups |
| cornmeal: 2/3 cup (finely ground) |
| molasses: 1/2 cup |
| unsalted butter: 4 Tbl |
| light brown sugar (packed): 1/2 cup |
| Kosher salt: 1/2 tsp |
| ground ginger: 1 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/4 tsp |
| vanilla extract: 1 tsp |
| light whipping cream (whipped): 2 cups (optional) |
Indian Pudding
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
140 min -
Servings
10 serving(s)
Tags
- Heat oven to 350°F Butter a large casserole dish.
- In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently for 15 minutes. Remove from heat. Stir in molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg and vanilla.
- Transfer mixture to the prepared casserole dish. Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it. Carefully add enough hot water to the pan to reach halfway up the casserole. Cover with foil. Bake for 1 hour, remoge the foil and bake for another 90 minutes.
- Transfer to a wire rack for at least 30 minutes. Serve with whipping cream.