Jim Coleman Recipes
Navajo Indian Sweet Pudding
For this recipe you will need:
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.