It's also getting to be Fall - small hints, like the cool nights we've been experiencing, are noticeable. I start thinking about Thanksgiving, my second favorite holiday (Christmas is #1 in my book). It's a great time to take the chill out of the house by making something low and slow. The aroma of cinnamon and ginger will fill the air!
Authentic recipes for Indian Pudding are gluten free which I didn't realize until not too long ago. My version does not contain any refined sugar or molasses, resulting in a lighter colored pudding that is still sweet, delicious, and comforting!
- 3 cups milk
- 1/3 cup yellow cornmeal
- 1/4 cup maple syrup (or dark molasses)
- 1/4 cup honey (or white sugar)
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Preheat oven to 275 degrees F. Butter a 1 quart baking dish.
- In a large saucepan over medium heat, cook milk until bubbles form at edges. Slowly stir cornmeal and maple syrup into milk. Continue to cook and stir until thickened, about 10 minutes. Remove from heat and stir in honey, salt, ginger and cinnamon. Pour into prepared dish.
- Bake in preheated oven about 2 hours or until set. Serve hot or cold.