As corn meal is the chief ingredient in the PUDDING given in the accompanying recipe, it is called Indian PUDDING, corn meal being a product of Indian corn. For persons who like food Containing corn meal, this PUDDING will prove satisfactory. It has the advantage over other PUDDINGs in that it is inexpensive.
(Sufficient to Serve Eight)
- 1/3 c. corn meal
- 5 c. milk
- 1/2 c. molasses
- 1/2 tsp. salt
- 1 tsp. cinnamon
Mix the corn meal with some of the milk, scald the remainder in a double boiler, and add the moistened corn meal to it. Pour in the molasses, salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and then pour into a buttered baking dish. Bake in a very slow oven for about 2 hours. Serve with CREAM or CUSTARD Sauce.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)