Baked Indian Pudding

Wisdom Keepers

 Serving 8

½ c yellow cornmeal
4 c whole milk, hot
½ c maple syrup (real)
¼  c molasses, light
2 eggs slightly beaten
2 tbl Butter, melted
1/3 c Sugar, brown packed
1 tsp Salt
1 tsp spicebush, powdered (sub: allspice)
½ cup whole milk, cold

In the top of the double boiler, slow stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 min 

Preheat the oven to 300°F Lightly grease a 2 quart baking dish  (8 1/2 “ round ) in a small bowl, combine the rest of the ingredients ( except the cold milk) and stir into the cornmeal mixture, mixing well.

Pour the hot mixture into the baking dish and without stirring, pour the cold milk on the top. Bake, uncovered for 2 hours or just until set but quivery on top. Do not over bake.

Let stand for 30 minutes before serving. Serve warm with light cream.

 

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