Indian Pudding

by Vanessa
from Virtuous Daughters, November 2012~Volume 12, Number 8

2 c. milk                                                               
1 c. stone ground cornmeal                               
3 eggs
​1 tsp. cinnamon
2 T. butter                                                            
1/2 tsp. nutmeg
3/4 c. unsulphured molasses, warmed            
lemon peel to taste
4 T. sugar                                                             
​1/2 c. raisins
Sweetened whipped cream
 
Preheat oven to 375. Heat milk with cornmeal. Whisk from time to time until thick. Heat molasses and butter and whisk in sugar. Gradually beat hot cornmeal mixture into beaten egg. Place in an 8-inch diameter glass baking dish or ceramic mixing bowl. Bake for 1 hour or until top is rounded and set. Serve hot with toppings of whipped cream. Makes 4-6 servings