Corn Hasty Pudding
Indian Pudding is not hugely popular, especially in the Western United States. In fact, I bet you that most people have never heard of it. The recipe came from the North East – Maine, New Hampshire and Massachusetts. It is very easy to make and extremely low budget. Indian Pudding is made with corn meal and molasses. It bakes for 1 ½ to 3 hours. It comes out extremely hot and when you put vanilla ice cream on top, it becomes a marriage made in heaven. The recipe can actually be found in The Joy of Cooking. I actually used to buy in a can when I lived in New York City, which was just as good as homemade. If you ever get really cold and can’t seem to warm up, make this dish!
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 tsp salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 tsp of cinnamon
1 tsp 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 whipped cream or vanilla ice cream.