Baked Indian Cornmeal Pudding – Detailed Recipe cooking.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 2hour. 25 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. milk
- 1/3 Art. yellow cornmeal
- 1/2 tbsp. molasses or 1/4 tbsp. molasses plus 1/4 tbsp. dark corn syrup
- 1 tsp salt
- 1 tsp grated ginger or lemon peel
- 1 tbsp. l (15 gr.) Butter
- Cream for serving
Recipes with similar ingredients: corn syrup, flour corn, ginger root, lemon zest, milk, cream
Recipe preparation:
- Preheat the oven to 150 ° C. Pour milk into the pan add corn flour slowly and mix. Cook on average fire for 20 minutes, periodically stirring with a whisk to make sure that the mixture did not burn and did not stick to the bottom of the pan.
- Add molasses, salt, ginger or lemon, butter and pour into a baked pan with a volume of 8 Art. (or pudding dish) Bake for 1.5-2 hours, until mixture thickens. Serve with cream, whipped or liquid.
