Best Indian Corn Pudding Recipe Epicuriouscom Recipes

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 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.

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.

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 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!

INDIAN PUDDING 2 (NEW ENGLAND CORN PUDDING)

Steps:

• Preheat oven to 325°F.
• In the top of a double boiler over direct heat, heat the milk to boiling.
• Stir in the corn meal.
• Place the milk/corn meal mixture over boiling water.
• Cook them for about 15 minutes.
• Stir in molasses and cook for about 5 minutes.
• Remove from heat.
• Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
• Pour the batter into a well-greased baking dish.
• Bake the pudding from 1 1/2 to 2 hours.
• Pudding is usually served warm (or hot) with Hard Sauce.
• Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)

Steps:

• Preheat the oven to 325°F.
• Lightly grease a 6 or 8 cup soufflé dish with butter.
• In a medium-size saucepan over medium-low heat, scald the milk.
• While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
• Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
• Remove it from the heat.
• In a small bowl with a whisk, beat the eggs.
• Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
• Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
• Add the butter and stir until it melts.
• Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
• Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
• Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
• Remove the pudding from the water bath and cool slightly.
• Serve it warm with vanilla ice cream or heavy cream spooned over the top.

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.

INDIAN PUDDING WITH NUTMEG ICE CREAM

Steps:

• For ice cream:
• Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and freeze. (Can be prepared 3 days ahead. Keep frozen.)
• For pudding:
• Preheat oven to 300°F. Butter 8x8x2-inch glass baking dish. Combine cornmeal and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk over medium heat until mixture boils. Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in butter. Remove from heat.
• Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix into pudding). Place pudding dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
• Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours ahead. Cool; cover with plastic and let stand at room temperature. Rewarm covered pudding in microwave oven on low about 8 minutes.)
• Spoon warm pudding into shallow bowls. Top with scoop of 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).

CORN PUDDING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
• Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.

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.