Preheat oven to 300. Butter a small casserole - mine is 6½" x 10 ½". Over med. heat, in a large saucepan, heat the milk but don't boil it. Slowly whisk in cornmeal & continue to stir until mixture begins to thicken - 10 min. or so. Add remaining ingredients & keep stirring till heated through. Pour into casserole & bake 3 hours till sides are brown & sticky-looking. (The pudding hardens a bit as it cools.) Serve warm with vanilla ice cream.
An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert.
Your Indian Pudding #2 is ready. Buon appetito!
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