Steamed Indian Corn Pudding recipes, January 24, 2023January 24, 2023 It’s a traditional American dessert with Native American roots. The English, craving the sweetened porridge they called hasty pudding, began using Native American cornmeal to create a version sweetened with milk and molasses. This is a silky-smooth, creamy baked custard. INGREDIENT 6 cups whole milk½ cup unsalted butter3 eggs, beaten½ cup molasses⅓ cup sugar1 teaspoon cinnamon1 teaspoon grated fresh nutmeg½ cup yellow cornmeal¼ cup all-purpose flour1 teaspoon salt1 cup dried cranberriesVanilla ice cream, for serving, optionalFresh cranberries, for garnish, optional METHOD Preheat the oven to 300°. Into a heavy-bottom pot over medium heat, pour the milk and butter and bring to a rapid simmer. In a large bowl, whisk together the eggs, molasses, sugar, cinnamon, and nutmeg. In another bowl, whisk together the cornmeal, flour, and salt. Once the milk and butter come to a rapid simmer, remove from the heat and slowly whisk into the bowl with the eggs. (If you add the hot milk all at once, the eggs will curdle.) After the milk and butter are incorporated into the egg mixture, whisk in the flour-cornmeal mixture. Stir in the dried cranberries. Pour the mixture into a 12-inch round baking dish or pan. (If you prefer using a water bath during the baking process, set the baking dish into a larger ovenproof pan and pour hot water into the pan to come halfway up the sides of the baking dish.) Bake until cooked through, about 90 minutes. Remove from the oven and serve warm with ice cream and/or fresh cranberries, if desired. Uncategorized