Recipe by southern chef in louisiana
This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipp’s family.
Top Review by Hajar Elizabeth
Born and raised in Maine, this is very similar to my own recipe and is very nice! I don't use the raisins and never have in my indian pudding. Also, the last 1 cup of milk is usually poured over the pudding and not stirred in; it bakes in. Other than that, I do mine the same way. This is going into my book for Christmas as I will miss Thanksgiving and am not sure if my cookbooks will arrive in time, eep!! Thank you!
- 1⁄2 cup yellow cornmeal
- 5 cups milk
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 2 eggs, beaten
- 1⁄2 cup brown sugar
- 3⁄4 cup molasses
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1 cup raisins
Directions See How It's Made
- In 2-quart saucepan, combine the cornmeal, 3 cups of milk, salt and 1 tablespoon of butter. Heat slowly to a boil, stirring constantly.
- Remove from heat combine the eggs, brown sugar, molasses, remaining 1 tablespoon of butter, cinnamon, and ginger.
- Add to the cornmeal mixture with the raisins and 1 cup of milk. Pour into greased 2-quart baking dish. Bake at 300°F degrees, stirring every 30 minutes for 2 hours. stir in 1 more cup of milk halfway through the baking time.
- At the end of 2 hours, stop stirring. Turn the oven off and let the pudding sit for about 30 minutes. Serve warm topped with whipped cream or ice cream.