Cape Cod Indian Pudding Recipes

CAPE COD CORN PUDDING

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.

INDIAN PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
• Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
• Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
• Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
• Bake in the preheated oven for 1 1/2 hours.

CAPE COD INDIAN PUDDING

Steps:

• 1. Spray a 4-quart slow cooker with cooking spray. Set aside. (DO NOT use a slow cooker liner with this recipe.)
• 2. In a large bowl, combine the pudding mix, corn muffin mix and 3 1/2 cups of milk. Whisk together until thick, about 2-3 minutes. Set aside.
• 3. In a medium bowl, whisk together the eggs, molasses and spices. Stir into pudding mixture and mix well.
• 4. Transfer to prepared slow cooker.
• 5. Cover and cook on high for 1 hour. Turn slow cooker to low and stir.
• 6. Cover and continue cooking for 1 hour. Stir, cover and cook 1 hour more.
• 7. Serve warm topped with vanilla ice cream or slightly sweetened whipped cream