New England Corn Pudding Indian Pudding 1 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.

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.

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.

NEW ENGLAND INDIAN PUDDING

Steps:

• Gradually stir the corn meal into the hot milk.
• Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
• Blend together sugar through cinnamon and add to corn meal mixture.
• Stir in molasses and cold milk.
• Fold in raisins if using.
• Bake in a buttered 1-quart casserole at 275°F 2 hours.
• Serve warm topped with whipped cream, garnished with a dash of nutmeg.