s INDIAN CORN BREAD PUDDING *** s   



Yields: 0


Ingredients


 
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 275F.
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 ********

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