Serves: 6
Total Calories: 264
Prep time:
Cook time:
Total time:
Scald milk in the top of a double boiler. Place over hot water, stir in cornmeal and cook for 15 minutes or until thickened, stirring frequently. Mix in the rest of the ingredients. Pour into a greased casserole, set the casserole in a pan of hot water. Bake in a slow oven (325°F) for 2 hours. Stir the pudding once after 1 hour of baking.
This Indian Pudding recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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