Baked Indian Pudding
3 cups whole
1/2 cup cornmeal
1/2 cup molasses
1/4 cup butter or margarine
1 egg, beaten
1/4 cup granulated sugar
1/4 teaspoon salt
Dash of cinnamon and ginger
Preheat oven to 300 degrees F.
In a saucepan, mix milk and molasses. Stir in cornmeal.
Cook over medium heat and stir until thickened (about 10
minutes). Remove from heat and add butter.
In a separate bowl, mix egg, sugar, salt and spices to taste. Add 1/2 cup of hot
mixture to egg-sugar mixture. Stir, then add egg-sugar mix to hot mix. Stir
Pour into a 1-quart casserole dish and set in a bed of water.
Bake for about 1 1/2 hours. The top will spring to the touch
Serve with Lemon Sauce.
1/2 cup butter
3/8 cup granulated sugar
2 eggs, beaten
2 tablespoons lemon juice
1 teaspoon ground nutmeg
1/2 cup hot water
Melt butter and mix with sugar. Beat in egg and lemon juice. Mix in nutmeg and
pour hot water over all and blend. Place over a double boiler and cook over low
heat. When thickened, remove from heat and serve. A tablespoon or two of brandy
can be blended in easily before serving, if desired.