3 cups milk
1/2 cup cornmeal
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup heavy cream
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 tablespoon cold butter, cut into small pieces
Ice cream or whipped cream (optional)


1. Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish. 2. In medium saucepan bring milk to a boil over medium heat. Combine cornmeal, sugar, cinnamon, and salt in a medium bowl. Gradually beat hot milk into cornmeal mixture; return to saucepan and cook over low heat, stirring constantly until thickened.
3. Meanwhile, beat together cream, eggs and vanilla. Stir cream mixture into cornmeal mixture and transfer to baking dish. Dot with butter.
4. Bake, uncovered, 45 to 50 minutes or until center is set. Serve warm with ice cream or whipped cream, if desired.

The combination of cooked cornmeal and something sweet dates back before Europeans came West. Native Americans sweetened their foods with maple syrup before being introduced to sugar and molasses.

Indian Pudding
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