If there is one true Native American flavor, it is that of cornmeal and molasses, which the earliest settlers developed from the natural foodstuffs long used by the Indians, and which is characterized in such other American classics as corn cakes and anadama bread. This recipe is for a rather firm pudding with a decided butterscotch flavor. Serve six to eight.
4 cups milk
1/2 cup yellow cornmeal
3 T. butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup dark molasses
1 t. cinnamon
1 t. salt
1/4 t. ground nutmeg
1 t. vanilla extract
Heavy cream, whipped cream or vanilla ice cream
Step 1. In the top of a double boiler, scald milk. Add cornmeal gradually, stirring constantly. Place over, not in, boiling water and cook, stirring occasionally, 10 minutes. Remove from heat and cool slightly.
Step 2. In a small saucepan cream together butter and brown sugar, then add molasses, cinnamon, salt and nutmeg. Cook over low heat, stirring, just until blended. Remove from heat and stir in vanilla extract.
Step 3. Beat eggs into cornmeal mixture one at a time. Add molasses mixture and mix thoroughly.
Step 4. Pour mixture into buttered 2-quart baking dish. Bake in a preheated 325 degree oven 1-1/2 hours or until firm and lightly browned. Serve with cream, whipped cream or vanilla ice cream.