Title: Indian Pudding #2
Categories: Dessert
Yield: 5 Servings

2 c Milk (or half water and half
-evaporated milk)
6 tb Cornmeal
2 tb Molasses
1/4 c Brown sugar; packed
3 tb Butter or margarine
2 Eggs; well beaten
1/2 ts Ginger; ground
1/2 ts Cinnamon; ground
1/4 ts Nutmeg; ground
1/4 ts Salt
1/2 c Sour milk or sour cream

Scald milk over low heat, then stir in cornmeal very slowly. Remove from
heat; add next 8 ingredients. Just before turning into a 1-1/2 quart
casserole, add the sour milk or cream gradually. Bake in a slow oven -- 275
degrees -- for 2 hours or until a silver knife inserted in the center,
comes out clean. Stir once during baking. Serve warm with sweet cream.
Serves 5.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.