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Indian Pudding
Yield: 8 servings

1 c yellow cornmeal
1/2 c black molasses
1/4 c sugar
1/4 c butter
1/4 ts salt
1/4 ts baking soda
2 eggs, beaten
1/2 ts cinnamon
1/4 ts freshly grated nutmeg
6 c hot milk
vanilla ice cream for topping

Mix the cornmeal with the molasses, sugar, butter, salt, baking
soda, eggs, and spices. Add 3 cups of the hot milk, stirring
carefully. Place in a 2-qt bean pot or other covered pot and bake
in a 400 F oven until all comes to a boil. Then stir in the remaining
hot milk and bake, covered, at 275 F for 4-6 hours, or until all
is absorbed. Stir every half hour. Serve hot in little bowls with
a bit of vanilla ice cream on top.

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