This Indian Pudding reminds me of a warm gingerbread pudding. It's not too sweet so if you're looking for sweeter you could always add a little brown sugar to it. I found this recipe online along with a few other variations but they were all fairly similar. It screams Thanksgiving! Hope you enjoy!
4 cups milk (any kind will do)
1/2 cup cornmeal
1 tbsp butter
1/2 cup molasses
1/2 cup maple syrup
1 tsp salt
1/2 tsp cinnamon ( I added a whole tsp)
1/2 tsp ground ginger
Pinch of nutmeg & pinch of ground cloves
2 eggs, beaten
Butter a 2 quart casserole dish and set aside. Preheat oven to 325 degrees. In a medium-large saucepan bring milk to a simmer but do not boil. Once it is simmering, slowly whisk in cornmeal. Keep whisking to remove any lumps. Cook on low heat, stirring continuously, about 7 minutes until mixture has thickened enough to coat the back of a spoon. Remove from heat & stir in butter, molasses, maple syrup, salt, & spices until well blended. In a separate small bowl beat the eggs & add about 1/4 cup of the hot liquid to the eggs while whisking. Add the tempered egg mixture to the big pot and whisk to combine. Pour mixture into buttered casserole dish & bake for about 1-1/2 hours or until the center is set. I let mine rest almost an hour before serving and it was STILL very warm. It will continue to set up a bit as it cools. Serve with either Vanilla Ice Cream or a drizzle of cool heavy cream. *My kids also liked a little sprinkling of cinnamon sugar over each serving! YUMMY!!