Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Seedless raisins
3 c Scalded milk
1 1/2 c Cold milk
1 c Corn meal
1/2 c Molasses
1 ts Salt
1/2 c Sugar
3/4 ts Ginger
1/4 ts Nutmeg
1/4 c Butter

Add the raisins to the hot milk. Mix 1 cup cold milk with the corn
meal, then stir into the hot milk. Heat very slowly, stirring
constantly, for about 15 minutes, or until mixture thickens. Mix in
the molasses, salt, sugar, ginger, nutmeg and butter. Pour into
buttered 2-quart casserole, and then pour the remaining 1/2 cup cold
milk into the center of the pudding. Set dish in pan of cold water,
and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4
hours before serving.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

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