My cousin Suzan makes this Indian Pudding every Thanksgiving in a beautiful pottery dish. It's a great gluten-free, molasses-y treat. I've noticed that Ken always makes sure to save room for some!
MEDIUM VERSION
5 1/2 c milk
6 Tbsp butter
3/4 c cornmeal
1/4 c sugar, optional
1 c molasses
+- salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c milk
LARGE VERSION
7 1/2 c milk
1 stick butter
1 c cornmeal
1/4 c sugar, optional
1 c molasses
+- salt
2 tsp cinnamon
1 tsp nutmeg
1 1/2 c milk
Butter a large covered baking dish.
Heat milk in large saucepan.
When hot, stir in the remaining ingredients.
Cook, stirring constantly, about 20 minutes or until thick.
Pour into the baking dish.
Gently pour 1 1/2 cup milk on the top and let it float - do not stir.
Bake at 300o for 3 - 4 hours.
Serve warm with vanilla ice cream.