Food
Moody’s Indian Pudding
By Yankee Magazine|Jun 10 2011|
Recipe by Cynthia Hilton
Ingredients
1 quart milk
5 tablespoons cornmeal
2 tablespoons margarine
3/4 cup molasses
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
2 eggs, well-beaten
1 cup evaporated milk
Instructions
Scald the milk with the cornmeal added; then mix in margarine, molasses, salt, spices, and eggs.
Pour into a well-greased dish. Add the evaporated milk, but don’t stir.
Bake 1 hour at 350°. Serve warm with a scoop of ice cream.
