RCI-DS.001.0283.001
Indian Pudding
North America | Native American cuisine | Vegetarian Cuisine Indian Pudding
Prep20 min
Cook50 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- milk (remove ½ cup1 quartset aside)
- 1 cup
- 6 tablespoons
- ½ teaspoon
- 1 cup
- 1 teaspoon
- 3 tablespoons
- ½ teaspoon
- 1 tablespoon
- ½ teaspoon
- egg whites4 unitbeaten
- egg yolks4 unitbeaten stiff
Method
1
Boil the milk (less ½ cup removed).
10 minutes
2
Add cold water to cornmeal to wet it.
2 minutes
3
Slowly pour the cornmeal mixture into the boiling milk. Add salt.
3 minutes
4
Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
15 minutes
5
In a small bowl, mix molasses with baking soda; the ½ cup cold milk (set aside previously) and brown sugar.
3 minutes
6
Add the spices and the beaten egg yolks to this mixture.
2 minutes
7
Slowly pour the molasses mixture into the cornmeal mixture.
2 minutes
8
Fold in stiff beaten egg whites.
2 minutes
9
Grease or butter the pan and bake for an hour at 350°F.
60 minutes