Made some Indian pudding from scratch last night. (That's feather Indian.) Man, I don't know why I waited so late in life to make some like my Grandma(Dad's mother) taught my Mom to make. We had it at least twice a month when I was a kid! Now to find some of that really dark - almost black - bread that came in a can!
Woody
INDIAN PUDDING
INGREDIENTS:
3 Cups Milk
1/4 Cup (1/2 Stick) Butter
1/4 Cup Yellow Cornmeal
2 Tablespoons Flour
1/2 Teaspoon Salt
1/4 cup Molasses
2 Eggs, beaten
3 Tablespoons Granulated Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Cup Raisins(Optional)
DIRECTIONS:
1) Scald the milk and butter, keep it hot.
2) Preheat oven to 250° F
3) Make Cornmeal Milk-Base - In separate bowl, mix cornmeal, flour, and salt. Stir in the molasses. Thin the mixture with about 1/4 cup of the scalded milk a little bit at a time, then gradually add the mixture back in with the scalded milk. Cook, stirring until thickened.
4) Temper the Eggs, Combine With the Milk-Cornmeal Mixture - Temper the eggs by slowly adding 1/4 cup of the hot milk-cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back into the hot milk-cornmeal mixture, stir to combine.
5) Add the sugar and spices; stir until smooth. (If clumpy, run it through a blender to smooth it out.) Stir in the rasins if desired.
6) Bake in a 1-1/2 quart shallow casserole dish for about 1-1/2 hours at 250°F. Test with toothpick.
7) Cool for about an hour to be at its best. Warm it up if it has been chilled.
Serve with whipped cream or vanilla ice cream.
This what you are talking about?
https://www.amazon.com/Brown-Bread-...=canned+bread&qid=1557489993&s=pantry&sr=8-16