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Indian Corn Bread Pudding
This hearty, old-fashioned dessert originated in New England. It's a spicy, cornmeal-molasses baked pudding that can sometimes include sliced apples. Indian pudding is usually served with whipped cream, hard sauce or ice cream.
Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst.
Serving for one but can be made for more...or can be made for more and just eaten by one !!!!!
ACCOMPANIMENT: Butter Pecan or Maple Walnut Ice Cream
SPECIAL EQUIPMENT: 12 to 16 oz. ceramic baking dish or ovenproof ceramic bowl.
1 medium corn muffin or 2 corn toaster cakes cut in 1/2" cubes
2/3 cup whole milk
1 large egg
1 tbsp. molasses
1/4 tsp. ground ginger
Preheat oven to 275 degrees F.
Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger and a pinch of salt and pour over bread. Let stand 5 minutes.
Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly...40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).
Source: Gourmet Magazine, November 2002
Submitted By: Chris Rea
Date: November 6, 2002