Indian Pudding

3 cups milk
2/3 cup dark molasses
2/3 cup yellow cornmeal
1/3 cup sugar
1 teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¼ cup butter or margarine
1 cup milk

Heat oven to 300 degrees. Grease 2 quart casserole. Heat 3 cups milk and the molasses. Mix cornmeal, sugar, salt, cinnamon and nutmeg.
Gradually stir into hot milk mixture. Add butter. Cook over low heat, stirring constantly, about 10 minutes or until thickened.
Pour into casserole. Pour 1 cup milk over pudding: DO NOT STIR.
Bake 3 hours.
If desired, serve with ice cream or whipped cream. Makes 8 servings.


from the Betty Crocker Cookbook
1973 edition

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