Thanksgiving Indian Pudding
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.
1/4 cyellow cornmeal
1/2 cdark molasses
3 cheavy cream
1/2 stickbutter, diced
1/4 cdark brown sugar
How to Make Thanksgiving Indian Pudding
- In a pot, add cornmeal, cream, and salt. Cook on medium until cornmeal is soft. Set aside.
- Place the rest of the ingredients in a mixing bowl. Mix well.
- Then add the cream a ladle at a time, mixing between every addition, as to temper the eggs.
- Pour into a greased casserole dish. Then, place the casserole dish in a larger pan, with water.
- Bake at 300F until a knife comes out clean. Allow to cool.
- Serve with homemade ice cream.