New England Corn Pudding (Indian Pudding 1)

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READY IN: 1hr 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325°F.
  • Lightly grease a 6 or 8 cup soufflé dish with butter.
  • In a medium-size saucepan over medium-low heat, scald the milk.
  • While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
  • Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
  • Remove it from the heat.
  • In a small bowl with a whisk, beat the eggs.
  • Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
  • Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
  • Add the butter and stir until it melts.
  • Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
  • Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
  • Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
  • Remove the pudding from the water bath and cool slightly.
  • Serve it warm with vanilla ice cream or heavy cream spooned over the top.
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