Indian Cornbread Pudding
Votes: 2
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Before you begin making the pudding, taste your muffins. If they're not sweet enough, you can add an additional 2 tablespoons of molasses.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium corn muffins or 8 pieces corn muffin (cut into 1cm cubes to make 5 cups)
- 2 and 2/3 cups milk
- 4 eggs category CO
- 4 tablespoons molasses
- 1 teaspoon ground ginger
- A pinch of salt
- Additional equipment: a 6-8 cup ceramic baking dish or a heat-resistant ceramic bowl
Submission option
- ice cream with butter pecans, or ice cream sprinkled with walnuts and maple syrup
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Cooking the dish according to the recipe:
- Preheat oven to 135°C.
Place the cornbread cubes in a pan. Mix together the milk, egg, molasses, ginger, and a pinch of salt, and pour the mixture over the bread. Let sit for 5 minutes. - Bake in the center of the oven until the edges are set and the center is still jelly-like, 40-45 minutes. Cool the pudding slightly (it will thicken further as it cools).
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