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thanksgiving indian pudding

(1)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

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.

(1)
yield 12 -16
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For thanksgiving indian pudding

  • 1/4 c
    yellow cornmeal
  • 1/2 c
    dark molasses
  • 3 c
    heavy cream
  • 1 Tbsp
    vanilla
  • 1/2 stick
    butter, diced
  • 2
    eggs
  • 1/4 c
    dark brown sugar
  • 1 pinch
    salt
  • 1 tsp
    ginger
  • 1 Tbsp
    cinnamon
  • 1/4 c
    raisins
  • 1/4 c
    sultanas

How To Make thanksgiving indian pudding

  • 1
    In a pot, add cornmeal, cream, and salt. Cook on medium until cornmeal is soft. Set aside.
  • 2
    Place the rest of the ingredients in a mixing bowl. Mix well.
  • 3
    Then add the cream a ladle at a time, mixing between every addition, as to temper the eggs.
  • 4
    Pour into a greased casserole dish. Then, place the casserole dish in a larger pan, with water.
  • 5
    Bake at 300F until a knife comes out clean. Allow to cool.
  • 6
    Serve with homemade ice cream.
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