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Baked Indian Pudding

For 25 servings
2 9x13 buttered casseroles or one 12x20 steam table pan
One hour at 350 degrees-- Best served warm

Baked Indian Pudding

  24 servings 50 servings
Hot water 1 gallon 2 gallons
Noninstant Nonfat
Dry milk
5 1/2 cups 11 cups
Cornmeal 1 1/3 cups 2 2/3 cups
Frozen whole eggs, thawed

Fresh whole eggs
1 1/2 cups
(8 medium
6 large)
3 cups
(15 medium
12 large)
Soft butter or margarine,
1 cup
2 sticks
1/2 pound
2 cup
4 sticks
1 pound
Dark Brown Sugar 2 cups
(1 pound)
4 cups
(2 pounds)
Organic Blackstrap Molasses
or honey mix
2 cups
(14 ounces)
4 cups
(1 pound, 12 ounces)
Salt 2 teaspoons 1 tablespoon
Cinnamon, ground 1 tablespoon 1 1/2 tablespoon
Nutmeg, ground 2 teaspoons 1 tablespoon
Clove, ground 1 teaspoons 2 teaspoons
Ginger 2 teaspoons 1 tablespoons
Vanilla 1 tablespoons 3 tablespoons
1 quart 7 cups
Cold milk 1 quart 2 quarts
Butter pecan or
Vanilla ice cream
or maple yogurt
1/2 gallon 1 gallon

In a 2 gallon or 8 quart pot (25), or 4 gallon pot <48>, mix the dry milk into the hot water, or substitute 4 1/2 quarts/ 9 quarts regular milk or soy milk, heated. Stir the cornmeal into the hot milk as it boils, turn down heat. Simmer, stirring frequently, for 20 minutes, until thickened. Remove from heat.

While it cooks, beat together, molasses/ honey blend, brown sugar, eggs, 1/2 the butter, spices, vanilla. Beat well into the cornmeal mix. Stir in the raisins if used (I omit these). Pour into buttered pans and smooth out.

Pour on the cold milk, DO NOT stir it in. Dot with the rest of the butter.

Bake for one hour in a preheated oven at 350 degrees. Serve warm with a small scoop of butter pecan or vanilla ice cream or maple yogurt.