Thanksgiving Dinner Recipes: Indian Pudding

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By Howard Lee Puckett

<em>Serves 8 to 10</em>
<p>A colonial favorite, this slightly unconventional version features lemon balm, vanilla and dried cherries, and uses maple syrup or honey as the sweetener instead of molasses.</p>
<p>• 3 cups milk<br />
• 2 tablespoons butter<br />
• 1/2 cup cornmeal (regular/finely ground)<br />
• 1 tablespoon finely chopped walnuts<br />
• 2/3 cup chopped dried cherries<br />
• 2 teaspoons dried lemon balm<br />
• 1/2 teaspoon salt<br />
• 1/4 teaspoon cinnamon<br />
• 1/2 cup maple syrup or honey<br />
• 1 teaspoon vanilla extract<br />
• 2 eggs, beaten<br />
• Whipped cream or vanilla ice cream</p>
<p>1. Preheat oven to 300 degrees. Butter a 1½- or 2-quart baking dish. Bring milk and butter to a rolling simmer in top of a double boiler, or heat milk and butter on high in the microwave for about 5 minutes, until boiling. Transfer milk mixture to a saucepan on the stove set to low.<br />
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2. Mix together cornmeal, walnuts, cherries, lemon balm, salt and cinnamon; stir in maple syrup or honey. Slowly drizzle in 1/2 cup of the milk mixture, stirring constantly. Add mixture back to the saucepan on stove. Cook, stirring constantly, about 15 minutes or until thickened. Remove from heat.<br />
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3. Add eggs to the bowl used for the cornmeal mix. Slowly add 1/2 cup of pudding mixture from the saucepan to the beaten eggs, whisking constantly. Add egg mixture back into pudding and stir to combine.<br />
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4. Pour mixture into prepared baking dish. Bake for 1 1/2 to 2 hours, until pudding is set and top is browned. Serve warm with whipped cream or vanilla ice cream.</p>
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<em>Frequent contributor Kris Wetherbee writes and gardens in the hills of western Oregon.</em>
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<strong>10 Thanksgiving Day Recipes</strong>

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