I haven’t posted any recipes before, but as I’m back into the thick of homework and I need more time to blog in any substantive manner, I give you:
INDIAN PUDDING
2/3 c. yellow corn meal (preferably whole grain, finely ground)
4 1/2 c. milk (I use whole milk but any is fine; not sure about soymilk)
1/4 c. butter (you can use less if you want)
1 t. salt (I don’t use that much)
1/4 c. sugar (you can leave this out and use all molasses, or use brown sugar)
1/2 c. molasses
1 t. cinnamon (I usually forget this, but I think it would be tasty. Frankly, I don’t think they had cinnamon back in the Puritan days in these parts, but if you’re an Early Americanist PhD or something feel free to correct me. They for sure had dried blueberries, so I suppose you could throw some in if you’re feeling fancy. Or like a Puritan. I’m going to shut up now)
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Scald 3 1/2 c. of the milk in top part of a double boiler (I just put it on the stovetop). Mix corn meal with 1 c. cold milk, stirring to eradicate lumps. Add to scalding milk, stirring constantly (this prevents lumps, though some are inevitable, and I like them ’cause they’re chewy). Cook until thickened, 10-20 minutes, stirring all the time (they say 20, I say 10; all it really needs to do is boil). [If you leave it alone while on the burner, it will definitely stick to the bottom of the pan.] Then take it off the stove and mix in the other ingredients.
Pour into a baking dish and bake in the oven at 325-350 for a long time, maybe 1 hour or a bit more, until brown and bubbly and semi-set. Serve with cream or ice cream. It separates a little, and this version is always soft, so don’t worry. It’s pretty much ugly to look at, but it tastes good, so enjoy!
