Cam has been working on a project for school the past couple weeks. The theme was Working in Plymouth Colony. Cam had to write a written report, do an oral presentation, and an art project.
He elected to cook a colonial dish as his art project.
So this morning we made up a dish of corn pudding. From what I understand, it was quite the hit in class. All but one student liked it.
Cam liked it enough to request it for Thanksgiving.
Sweet Indian Pudding (the recipe is from BH & G Heritage Cook Book 1975)
3 cups milk
1/3 cup molasses
1/3 cup yellow cornmeal
1 beaten egg
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
In saucepan combine milk and molasses; stir in cornmeal. Cook and stir till thick, about 10 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon, and salt. Gradually stir in hot cornmeal mixture. Bake uncovered, in a 1 quart casserole at 300 about 1 1/2 hours. Serves 6.