Recipe by mollypaul
The Griswold Inn, built in 1776 in Essex, Connecticut, has promised first-class accomodations to travelers since the stagecoach-steamboat days. This traditional molasses-rich dessert isn't as popular as it used to be, but it remains a very tasty treat. Despite the title, early New England settlers did not adapt this recipe from native Americans: 'Indian' refers to the 'Indian meal' used - cornmeal, as wheat flour wasn't available. Serve warm with vanilla ice cream.
- 1⁄2 cup brown sugar
- 3 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 8 cups milk
- 1⁄2 cup butter
- 3⁄4 cup cornmeal
- 1 1⁄2 cups light molasses
Directions See How It's Made
- Preheat oven to 350F and butter a 13 x 9" pan.
- Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
- Bring to a boil; gradually add cornmeal, stirring occasionally.
- Stir in molasses.
- Pour mixture into buttered pan.
- Bake for an hour and 15 minutes or until pudding is set.