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  Recipe Home » Deserts » Baked Indian Pudding
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  Baked Indian Pudding
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
1/2 cup Cornmeal, yellow
4 cup Milk, whole, hot
1/2 cup Maple syrup
1/4 cup Molasses, light
2 Eggs, Slightly Beaten
2 tbsp Butter/Margarine, Melted
1/3 cup Sugar, brown, packed
1 tsp Salt
1/4 tsp Cinnamon
3/4 tsp Ginger
1/2 cup Milk, whole, cold
Instructions:
In top of double boiler, slowly stir cornmeal into hot milk. Cook
over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2"
round) In small bowl, combine rest of ingredients, except cold milk;
stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just until set but quivery on top. Do
not overbake. Let stand 30 minutes before serving. Serve warm, with
vanilla ice cream or light cream.
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