INDIAN PUDDING
2 eggs, lightly beaten
1 cup cornmeal
1/2 cup flour
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 quarts milk, scaldedwhipped cream
In a saucepan over medium heat add all ingredients except for the milk. Beat thoroughly. Pour in milk slowly, stirring continuously until the mixture begins to thicken.
Pour into an ovenproof casserole dish and bake for 30 minutes.
Serve with a dollop of whipped cream and a sprinkling of cinnamon sugar if desired.
Recipe found on Cooks.com (submitted by CM)
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