Baked Indian Pudding
This is something you can't buy in grocery stores. It originated in 1743. Unlike what its name implies, Indian Pudding was not made by indians. They were the supplier of the corn and the pudding was designed by our New England forefathers who missed the rich puddings of their homeland. This recipe serves about 12 people. You can also freeze it in plastic containers. Fantastic served warm with Vanilla ice cream and whipped cream!
½ cup yellow cornmeal	2 quarts milk
3 cups dark molasses	2½ cups light brown sugar
4 cups raisins	1½ cups butter
4 tablespoons pure vanilla	2 teaspoons salt
1 tablespoon cinnamon	8 eggs
4 13 oz. cans evaporated milk	1½ cups cornmeal
1 In top of double boiler, scald milk with cornmeal and cook for 10-12 minutes, stirring with a whip until thick and smooth. 2 In a roasting pan or Dutch oven, mix dark molasses, brown sugar, raisins, butter, vanilla, salt, cinnamon, eggs, evaporated milk, and 1 quart of boiling water. 3 Mix with a whip and pour in the hot corn meal and stir until mixed well. 4 Bake in a slow oven (250º) until golden brown. About 2½-3½ hours, stirring every 30 minutes.