Griswold Inn Indian Pudding Recipes

Steps:

• Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
• Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
• Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
• When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
• Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
• Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
• I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!

Steps:

• Preheat oven to 350F and butter a 13 x 9" pan.
• Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
• Bring to a boil; gradually add cornmeal, stirring occasionally.
• Stir in molasses.
• Pour mixture into buttered pan.
• Bake for an hour and 15 minutes or until pudding is set.

Steps:

• Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
• Preheat oven to 250.
• In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
• Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
• Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
• Stir in the raisins (optional).
• Pour into a 2 1/2 quart shallow casserole dish.
• Bake for 2 hours at 250.
• Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Steps:

• Preheat oven to 350°F.
• Place pie crust in pie pan; prick evenly with a fork and bake for 7 minutes.
• Remove from oven; place broccoli and crab evenly over the bottom of the pie shell.
• Cover with cheese.
• Beat eggs; add cream and seasonings and mix well.
• Pour slowly over cheese so that the mixture spreads evenly.
• Bake 35 to 45 minutes or until golden brown.
• Cut into wedges to serve.

Steps:

• Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
• Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
• Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
• Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
• Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
• Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Steps:

• Preheat oven to 350 degrees.
• Heat milk and butter in saucepan or microwave till warm.
• While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
• When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
• Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
• Remove from oven. Let cool a bit and serve with iced cream or whipped cream.

Steps:

• Preheat oven to 325°F
• Bring milk to a boil and slowly sprinkle in the cornmeal, stirring with a wire whisk to keep it smooth. Lower the heat and cook until mixture thickens, about 10 minutes.
• Add the remaining ingredients, except the eggs, and allow the mixture to cool slightly. Blend in the lightly beaten eggs and pour the pudding into a greased 2-quart baking dish.
• Bake 45 minutes to an hour, or until pudding is firm. Serve warm or cold.