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Colonial Cooking - Indian Pudding
I recently received an email asking if I would continue my cooking suggestions for activities to include in a Colonial unit study. Many kids love to cook and experiment. Here is a recipe for Indian Pudding that I’ve made.
Indian “pudding” is not a pudding as we think of them today. It was a popular dish, primarily used as a dessert, in the American colonies in the 1700’s. Indian pudding was a recipe similar to a Native American dish called supawn, the colonists just added some traditionally English ingredients to the Native American cornmeal.
1 T. margarine
2 ½ cups milk
¾ cup cornmeal
½ cup molasses
¼ t. salt
1. Preheat oven to 300 degrees Fahrenheit.
2. Use the margarine to lightly grease a baking dish.
3. In a saucepan, mix the milk and cornmeal together over medium heat, stirring often.
4. Cook about 15 minutes or until thickened.
5. In a bowl, lightly beat the eggs.
6. Gradually add the eggs to the cornmeal mixture, stirring constantly.
7. Add the molasses and salt. Stir.
8. Remove cornmeal mixture from heat and pour into the baking dish.
9. Bake, uncovered, for about 45 minutes and then serve warm.
This will have the consistency of a bread pudding if lightly cooked and of a moist spice bread if cooked longer. You may have to try this more than once to get it the way you prefer.