s INDIAN CORN BREAD PUDDING *** s |
Ingredients
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Instructions Instructions: *** 5-14-06 mothers day very good with butter pecan ice cream *** 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 click photo to enlarge 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. Gourmet November 2002 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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