ELLEN'S KITCHEN
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
OR
Fresh whole eggs |
1 1/2 cups
(8 medium
6 large)
|
3 cups
(15 medium
12 large) |
Soft butter or margarine,
divided |
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 ½ tablespoons |
3 tablespoons |
Raisins
(optional) |
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.
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