Traditional American Indian pudding, perfect for Thanksgiving, is a baked custard pudding made with cornmeal, molasses, milk and eggs.
- 6 cup milk
- 1/2 cup butter
- 1/2 cup yellow cornmeal
- 1/4 cup flour
- 1 tsp salt
- 1/2 cup molasses
- 3 Nature's Yoke eggs, beaten
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup golden raisins
- whipped cream or vanilla ice cream
- Heat the milk and butter in microwave until boiling, or scald in a large double boiler. In a pot on a stove, keep hot over medium heat.
- Preheat oven to 250 F.
- Make cornmeal milk base: In a separate bowl, mix cornmeal, flour and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
- Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture. Stir to combine.
- Stir in the sugar and spices, until smooth, then add the raisins.
- Pour into a shallow 2 1/2 quart casserole dish. Bake for 2 hours in preheated oven. Allow pudding to cool about an hour before serving warm with vanilla ice cream or whipped cream.