From Austin resident Tom McSwain, who sent along this recipe for Indian or meal pudding his grandmother used to make.
Makes: 6 servings
Ingredients
· 6 cups milk
· 1/2 cup (1 stick) butter
· 1/2 cup yellow cornmeal
· 1/2 cup all-purpose flour
· 1 teaspoon salt
1/2 cup molasses
· 3 eggs, beaten
· 1/3 cup granulated sugar
· 1 teaspoon cinnamon
· 1 teaspoon nutmeg
· 1 cup golden raisins, optional
· Whipped cream or vanilla ice cream
Directions
Scald the milk and butter for 5 minutes, then transfer it to a pot on the stove on medium heat. Preheat the oven to 250 degrees F.
In a separate bowl, mix the cornmeal, flour, and salt and stir in molasses. Slowly pour in about 1/2 cup of scalded milk, then gradually add the mixture back to the large pot of scalded milk. Cook and stir until thickened. Add the mixture a little at a time to the beaten eggs, stirring constantly. Then add the egg mixture back with the hot milk cornmeal mixture, and stir to combine. Add sugar, spices, and raisins and stir until. smooth.
Pour into a 2½-quart shallow casserole dish. Add raisins if desired. Bake for 2 hours, then remove and cool for an hour. Serve with whipped cream or ice cream.