Indian Corn Pudding Recipe Epicuriouscom

INDIAN PUDDING

Steps:

• Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
• Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

INDIAN PUDDING

Steps:

• Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
• For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
• Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
• For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
• Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

INDIAN CORN BREAD PUDDING

Steps:

• Preheat oven to 275°F.
• Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
• Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

BAKED INDIAN PUDDING WITH MAPLE SYRUP

Steps:

• Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
• Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
• Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

CORN PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

INDIAN PUDDING

Steps:

• Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
• Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.

INDIAN PUDDING

Steps:

• Lightly grease the insert of a 2 1/2- to 3-quart slow cooker. Combine all the ingredients in the cooker and whisk together thoroughly. Cover and cook on low for 4 to 5 hours, until set.
• Allow to cool slightly, then spoon generous portions into bowls.

INDIAN CORN PUDDING

Steps:

• Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
• Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
• Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
• In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
• In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
• Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
• Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

INDIAN PUDDING

Steps:

• Put cornmeal in top of a double boiler and pour scalded milk over it. Blend well and cook over hot water for 20 minutes. Add molasses, salt and ginger. Pour into buttered casserole and bake in a 300°F. oven for 2-2 1/2 hours. Serve warm with ice cream or heavy cream.

SWEET INDIAN CORN PUDDING

Steps:

• Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
• Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
• OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.

A SWEET PUDDING OF INDIAN CORN

Steps:

• Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
• Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
• Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.

INDIAN CORN PUDDING

Steps:

• Clean the corn and grill. Test the kernels making sure they are cooked.
• Then let it cool and remove the kernels from the cob.
• Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.
• Add eggs and remaining corn kernels and season with the salt and pepper.
• Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.
• Remove from pan and cool slightly before serving.
• Bon Appetit!

OLD-FASHIONED INDIAN PUDDING

Steps:

• Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.

INDIAN CORN PUDDING

Steps:

• Preheat oven to 325°F.
• Prepare a 1-1/2-quart casserole with nonstick pan spray.
• Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
• Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
• Add the egg mixture and corn; stir to mix well.
• Pour the mixture into the prepared casserole.
• Bake for 1 hour or until set.

MY BEST AND EASY INDIAN PUDDING

Steps:

• Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
• Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
• Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
• When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
• Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
• Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
• I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!