1928 Spiced Corn Meal Pudding Recipe | Glen And Friends Cooking

Welcome Friends! Welcome back to Sunday morning in the old cook book show, today we're going to do another recipe out of the Lorain Cooking cookbook a Spiced Corn Meal Pudding Recipe.
Ingredients:
473 mL (1 US pint) milk
45 mL (3 Tbsp) corn meal
30 mL (2 Tbsp) butter
45 mL (3 Tbsp) molasses
2 mL (¼ tsp) ginger
2 mL (¼ tsp) nutmeg
2 mL (¼ tsp) cinnamon
5 mL (1 tsp) salt
60 mL (¼ cup) sugar
2 eggs, beaten


Method:
Preheat the oven to 135ºC (275ºF).
Prepare a bain marie in the oven, and grease an 8x8” baking dish.
Heat milk in a double boiler, and stir in the corn meal.
Stir and cook for 15 minutes, then add the rest of the ingredients.
Stir until well mixed.
Pour into the baking dish and cover.
Place baking dish into the bain marie, and bake 3 hours.
Serve warm with cream or whipped cream.

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