Prep 10 mins
Cook 10 hrs 30 mins
This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipp’s family.
- 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
- 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.
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!