Moody's Indian Pudding
From Yankee Magazine — July 2011
Puddings and Custards Recipes
Recipe by Cynthia Hilton
- 1 quart milk
- 5 tablespoons cornmeal
- 2 tablespoons margarine
- 3/4 cup molasses
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 eggs, well-beaten
- 1 cup evaporated milk
Scald the milk with the cornmeal added; then mix in margarine, molasses, salt, spices, and eggs.
Pour into a well-greased dish. Add the evaporated milk, but don't stir.
Bake 1 hour at 350°. Serve warm with a scoop of ice cream.
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