“This recipe dates from my great great grandmother Addie Hobbs Frye, who was born in 1863. She grew up in Maine. This recipe is at least as old as she was and may be older. I like it because it is a simpler, less gussied up verzion of Indian Pudding. It tastes great too. I use mild molasses (Grandma's) and no one in my family has every used the stronger variety. I don't know how that would work.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Heat milk and butter in saucepan or microwave till warm.
  3. While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
  4. When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
  5. Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
  6. Remove from oven. Let cool a bit and serve with iced cream or whipped cream.

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