Breakfast > Native American > Side Dishes > United States > Indian Meal Pudding >
Colonial American
1 TBS butter
1/2 C boiling water
4 C milk
2 C corn meal
1/2 tsp. salt
1 C molasses
1 quart cold milk
In a large pot, melt the butter; add the boiling water. (This step helps the milk from burning when added). Pour in the quart of milk; allow mixture to come to a boil. Stir in the cornmeal; mix well until grains are absorbed into the liquid. Stir constantly. Add the salt; remove from heat. Let cool. Add the molasses and cold milk, mixing well. Pour mixture into a buttered casserole dish; cover. Bake slowly for ten to twelve hours on low heat setting. Serve with breakfast food, or as a side dish.
*Recipe source: Mrs. Barnabas Churchill.
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