Indian Cornbread Pudding topcook.tomathouse.com
Ingredients:
- 4 medium corn muffins or 8 pieces corn muffin (cut into 1cm cubes to make 5 cups)
- 2 and 2/3 cups milk
- 4 eggs category CO
- 4 tablespoons molasses
- 1 teaspoon ground ginger
- A pinch of salt
- Additional equipment: a 6-8 cup ceramic baking dish or a heat-resistant ceramic bowl
Submission option
- ice cream with butter pecans, or ice cream sprinkled with walnuts and maple syrup
Preparation:
- Preheat oven to 135°C.
Place the cornbread cubes in a pan. Mix together the milk, egg, molasses, ginger, and a pinch of salt, and pour the mixture over the bread. Let sit for 5 minutes.
- Bake in the center of the oven until the edges are set and the center is still jelly-like, 40-45 minutes. Cool the pudding slightly (it will thicken further as it cools).
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