Baked Indian Pudding
This recipe is from an IC safe cookbook.
3 cups milk
3 tbsp yellow cornmeal
1/2 cup dark molasses (if can tolerate)
1/2 cup sugar
1 tbsp melted butter
1/2 tsp ground ginger (if can tolerate)
1/2 tsp cinnamon (if can tolerate)
Preheat oven to 300F. Heat milk in saucepan when it comes to a boil, gradually stir in cornmeal, using wire whisk. Cook stirring constantly, until slightly thickened. Stir in molasses. Beat egg in a large mixing bowl and add sugar, butter, ginger, cinnamon and salt. Pour in hot mixture stirring rapidly. When blended, pour the mixture into a greased baking dish. Bake for one hour or until knife comes out clean.