Mid-week Menu

I’m heading out of town this weekend for a quick country getaway. I was telling my Mom about the locale, when I learned it is the exact same area her Mom loved to visit. I had no idea, and love the notion of experiencing an admired destination of my Grandmother’s, someone I only knew for eight years. My Mom and I got to talking, and she shared the recipe of Indian Pudding, an edible pleasure my Grandmother apparently indulged in, always and only on this weekend foray. Today I’ll give you the recipe, and next week I will share more of what I discover this Saturday. Cheers, kids.

·         6 cups of milk
·         1/2 cup (1 stick) butter
·         1/2 cup yellow cornmeal
·         1/4 cup flour
·         1 teaspoon salt
·         1/2 cup molasses
·         3 eggs, beaten
·         1/3 cup of granulated sugar
·         1 teaspoon of cinnamon
·         1 teaspoon of nutmeg
·         Whipped cream or vanilla ice cream
Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
Preheat oven to 250°F.
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. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with a dollop of whipped cream or vanilla ice cream.
Serves 8-10.
Image Credit: Sang An

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