Sioux Indian Pudding is similar to the English dish, “hasty pudding,” which are grains cooked in milk or water. This was a popular preparation among the first European immigrants to America. In colonial times, the dish was known by many names, including, “Indian Pudding,” “Indian Mush,” or “Indian Meal.” Native Americans including the Sioux also ate the porridge, using the staple ingredient cornmeal. It was the Narragansett Indians who are credited with teaching early settlers how to prepare this corn-based dish, as well as many others. As corn was a foundation to the diet of many Native American tribes, there are variations on this recipe.
Recipe Servings: 4
Ingredients
Directions
- Preheat the oven to 275°F and butter a 1-quart baking dish.
- Heat the milk in a large saucepan over medium heat until bubbles form at edges.
- Slowly stir the cornmeal and molasses into the heated milk. Continue to cook, stirring, for about 10 minutes, until thickened.
- Remove from heat and stir in the sugar, salt, ginger, and cinnamon.
- Pour the batter into the prepared baking dish.
- Bake for 2 hours, until set.
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