Indian Corn Bread Pudding Recipes

NEW ENGLAND INDIAN PUDDING

Steps:

• In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)

Steps:

• 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.

INDIAN CORN PUDDING

Steps:

• Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
• Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
• Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
• In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
• In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
• Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
• Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

SWEET INDIAN CORN PUDDING

Steps:

• Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
• Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
• OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.

INDIAN BREAD PUDDING (DOUBLE KA MEETA)

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
• Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
• Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
• Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

INDIAN CORN PUDDING

Steps:

• Clean the corn and grill. Test the kernels making sure they are cooked.
• Then let it cool and remove the kernels from the cob.
• Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.
• Add eggs and remaining corn kernels and season with the salt and pepper.
• Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.
• Remove from pan and cool slightly before serving.
• Bon Appetit!

INDIAN CORN BREAD PUDDING

Steps:

• Preheat oven to 275°F.
• Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
• Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).