Cookbook:Indian Pudding

| North America | Native American cuisine | Vegetarian Cuisine | Dessert

Ingredients

 * 1 quart milk
 * 1 cup cold water
 * 6 tablespoons cornmeal
 * ½ teaspoon salt
 * 1 cup molasses
 * 1 teaspoon baking soda
 * 3 tablespoons brown sugar
 * ½ teaspoon nutmeg
 * 1 tablespoon ginger
 * ½ teaspoon cinnamon
 * 4 egg yolks, beaten
 * 4 egg whites, whipped to stiff peaks

Procedure

 * 1) Set aside ½ cup of the milk. Boil the remaining milk.
 * 2) Add cold water to cornmeal to wet it.
 * 3) Slowly pour the cornmeal mixture into the boiling milk. Add salt.
 * 4) Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
 * 5) In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar.
 * 6) Add the spices and the beaten egg yolks to this mixture.
 * 7) Slowly pour the molasses mixture into the cornmeal mixture.
 * 8) Fold in the whipped egg whites.
 * 9) Grease or butter a baking dish, add the batter, and bake for 1 hour at 350°F.