Indian Pudding 2 New England Corn Pudding Recipes

INDIAN PUDDING

Steps:

• 1. Pre heat oven to 275F.
• 2. Heat 2 cups of milk until very hot pour slowly over corn meal stirring constantly. Cook in a double boiler for 10-15 minutes, until the cornmeal is creamy.
• 3. Add the remaining ingredients. Spoon mixture into a well buttered 1 1/2 quart casserole dish.
• 4. Pour the remaining milk over the top (it will look like its way too much thats ok it will be absorbed). Place into a Bain Marie and bake for 2 1/2 - 3 hours. The pudding will firm as it cools.
• 5. To serve warm in 275F degree oven for 15 - 20 minutes spoon in to a dish and serve with whipped cream or ice cream

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.

OLD FASHIONED NEW ENGLAND INDIAN PUDDING

Steps:

• Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
• Preheat oven to 250.
• In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
• Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
• Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
• Stir in the raisins (optional).
• Pour into a 2 1/2 quart shallow casserole dish.
• Bake for 2 hours at 250.
• Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

PURITAN PUDDING

Steps:

• Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
• Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
• Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.

INDIAN PUDDING 2 (NEW ENGLAND CORN PUDDING)

Steps:

• Preheat oven to 325°F.
• In the top of a double boiler over direct heat, heat the milk to boiling.
• Stir in the corn meal.
• Place the milk/corn meal mixture over boiling water.
• Cook them for about 15 minutes.
• Stir in molasses and cook for about 5 minutes.
• Remove from heat.
• Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
• Pour the batter into a well-greased baking dish.
• Bake the pudding from 1 1/2 to 2 hours.
• Pudding is usually served warm (or hot) with Hard Sauce.
• Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.

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

Steps:

• Stir the flour, salt, sugar, and the melted butter into the corn.
• Beat the eggs slightly and combine with the milk.
• Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam.
• Bake in a 450 degree oven for 45 minutes, until nicely browned.
• *IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.

MAINE INDIAN PUDDING

Steps:

• Scald 2 cups milk in a double boiler.
• Mix until smooth the corn meal and the 1/2 cup cold milk.
• Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
• Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
• Pour into a buttered pudding dish.
• Pour the last 1 3/4 cups of cold milk over the top of the pudding.
• Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
• Let sit for about 1/2 hour after it comes out of the oven.
• Serve with heavy cream or vanilla ice cream.