A Nice Indian Pudding

(from the Colonial Williamsburg History is Served website)

  • 1 pint of milk (or cream if you want it rich) + 2 or 3 tbsp cream
  • 1 1/4 cups of cornmeal
  • 6 tbsp raisins
  • 6 tbsp sugar
  • 1 ½ tsp each (or less if you choose) of ground cinnamon, nutmeg and cloves
  • 3 tbsp melted butter
  • 3 eggs
  1. Heat milk over medium heat. Remove it from burner and slowly add the cornmeal, stirring it slowly with a whisk. Once blended return it to the burner and cook until fairly thick.
  2. Remove from heat and add melted butter and spices then blend these altogether.
  3. In a mixing bowl whisk eggs well, add the tablespoons of cream and whisk until incorporated with the eggs.
  4. Add the eggs to the cornmeal mixture and blend thoroughly with a spoon.
  5. Pour the mixture into a greased 9 inch pie plate.
  6. Bake in a 360° oven for 30 minutes or more. Stick a knife blade in, and if it comes out clean it is done.