thanksgiving indian pudding
I made this two Thanksgivings ago. I have been thinking about it and missing its taste. I think I will make it this year too! Here is a tidbit of information. This wasn't a Native American dish adopted by the settlers. It was pure American creation. The reason it is called Indian Pudding is cornmeal was alternately called Indian meal originally.
prep time
15 Min
cook time
1 Hr 15 Min
method
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yield
12-16 serving(s)
Ingredients
- 1/4 cup yellow cornmeal
- 1/2 cup dark molasses
- 3 cups heavy cream
- 1 tablespoon vanilla
- 1/2 stick butter, diced
- 2 - eggs
- 1/4 cup dark brown sugar
- 1 pinch salt
- 1 teaspoon ginger
- 1 tablespoon cinnamon
- 1/4 cup raisins
- 1/4 cup sultanas
How To Make thanksgiving indian pudding
-
Step 1In a pot, add cornmeal, cream, and salt. Cook on medium until cornmeal is soft. Set aside.
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Step 2Place the rest of the ingredients in a mixing bowl. Mix well.
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Step 3Then add the cream a ladle at a time, mixing between every addition, as to temper the eggs.
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Step 4Pour into a greased casserole dish. Then, place the casserole dish in a larger pan, with water.
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Step 5Bake at 300F until a knife comes out clean. Allow to cool.
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Step 6Serve with homemade ice cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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