Indian Pudding
Here is a fun dessert that celebrates Thanksgiving history. Don't forget to use this opportunity to talk to your kids about the history Native Americans played in the first Thanksgiving while you make this pudding dessert with them.
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1 quart plus 1 cup milk
- 1/2 cup Indian meal (aka cornmeal)
- 1 cup molasses
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 tablespoon butter
- ice-cream (optional)
Bring a quart of milk to its boiling point but do not go into rapid boil. Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining 1/2 cup of milk. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.
