INDIAN CORN BREAD PUDDING

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INDIAN CORN BREAD PUDDING

 

Taste your muffin before you begin to prepare the

recipe. If it is not very sweet, you can add another

1/2 tablespoon of molasses.

 

Active time: 10 min Start to finish: 1 1/4 hr

 

1 medium corn muffin or 2 corn toaster cakes, cut into

1/2-inch cubes (1 1/4 cups)

2/3 cup whole milk

1 large egg

1 tablespoon molasses

1/4 teaspoon ground ginger

 

Accompaniment: butter pecan or maple walnut ice cream

Special equipment: a 12- to 16-oz ceramic baking dish

or ovenproof ceramic bowl

 

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).

 

Makes 1 serving.

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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