Indian Pudding

3 c. milk
1/4 c. molasses
3 T. cornmeal
1 large egg
1/2 c. sugar
1/2 t. salt
1/2 t. ground ginger
1/2 t. ground cinnamon
1/2 c. cold milk
2-1/2 T. unsalted butter, plus extra for greasing

Heat oven to 325 degrees. In a small pan, scald 3 c. milk. Whisk in molasses and cornmeal, and cook until thickened. Remove from heat.

In a small bowl, combine egg, sugar, salt, ginger, and cinnamon. Stir into cornmeal/milk mixture. Grease a 1-qt. casserole. Pour pudding mixture into greased casserole. Bake 30 min.

Add 1/2 c. milk and butter. Continue baking about 1 hour. Serve with cream or ice cream.

Serves 8.

From Yankee magazine, Sept./Oct. 2010, p. 83.