We are studying Colonial America in our homeschool, and decided to find a traditional recipe from that time period to make for Thanksgiving dinner this year... This is what we are going to make!

Indian Pudding.

Indian “pudding” is not a pudding as we think of them today. It was a popular dish, primarily used as a dessert, in the American colonies in the 1700’s. Indian pudding was a recipe similar to a Native American dish called supawn, the colonists just added some traditionally English ingredients to the Native American cornmeal.

Ingredients:

1 T. margarine
2 ½ cups milk
¾ cup cornmeal
2 eggs
½ cup molasses
¼ t. salt

Directions:

1. Preheat oven to 300 degrees Fahrenheit.
2. Use the margarine to lightly grease a baking dish.
3. In a saucepan, mix the milk and cornmeal together over medium heat, stirring often.
4. Cook about 15 minutes or until thickened.
5. In a bowl, lightly beat the eggs.
6. Gradually add the eggs to the cornmeal mixture, stirring constantly.
7. Add the molasses and salt. Stir.
8. Remove cornmeal mixture from heat and pour into the baking dish.
9. Bake, uncovered, for about 45 minutes and then serve warm.

This will have the consistency of a bread pudding if lightly cooked and of a moist spice bread if cooked longer. You may have to try this more than once to get it the way you prefer.