Jim Coleman Recipes

Navajo Indian Sweet Pudding

For this recipe you will need:

• 1/4 cup coarse ground cornmeal
• 2 cups whole milk -- cold
• 2 cups whole milk -- scalded
• 1/2 cup molasses
• 1 teaspoon salt
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons butter

Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalede milk and cook in the top of a double boiler for 20 minutes, or until thick.

Add molasses, salt, sugar, cinnnamon, and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk.

Set in a pan of hot water and bake 3 hours in a 250 F oven. Let stand 1/2 hour before serving.

Serve topped with vanilla ice cream. This pudding should be very soft, and separate.