Title: About Indian Pudding
Categories: Info Amerind Dessert Pudding
Yield: 1 Servings

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It is made of cornmeal, milk, molasses, spices like cinnamon, ginger, cloves, allspice and of course a bit of salt. You cook 4 cups of milk and 1 cup of cornmeal on top of the stove until thickened, add sugar and molasses to taste and season with spices to taste and put the mixture into a buttered heavy baking pan (I use a 2 quart enameled cast iron casserole). You pour an additional cup of cold mil over and bake at 350 until the milk disappears. Repeat the process with another cup of milk and cook until thickened (all the baking is without stirring). I don't have my recipe here at work, but that is a close approximation.

From: madelin@north.pacific.net (Madelin Holtkamp)

close enough - the cooking temp. and time vary alot, some being quite low for several hours, some being over 350 and hour. It is the sort of thing you would put in a slow oven with the bean pot.

It is an american colonial recipe - the one i have seen dates from the early 1700's. It's presumably a variant of something the native americans made with corn - they would not have had the molasses or the spices, but would have had maple syrup.

pat From: patcar@mainemoose.esd.sgi.com (Pat Caruthers)

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