Baked Native American Bread Pudding

Pre-heat Dutch oven. Mix together sugar, cinnamon, ginger, salt, and nutmeg. Blend well and set aside. Heat milk in medium pot. Stir in cornmeal. Cook over low heat, stirring constantly, until very thick (20min). Remove form heat. Stir in sugar mixture and remaining ingredients. Pour into large greased pot and bake in Dutch oven 1 hour or until knife inserted in center comes out clean. Serve warm.


	\| home \| back to Bread Desserts \| Baked Native American Bread Pudding 1/4 c sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp salt 1/4 tsp nutmeg 4 c milk 1/2 c yellow cornmeal 1/2 c raisins 1/2 c pancake syrup 2 tbs margarine, softened 2 eggs, beaten Pre-heat Dutch oven. Mix together sugar, cinnamon, ginger, salt, and nutmeg. Blend well and set aside. Heat milk in medium pot. Stir in cornmeal. Cook over low heat, stirring constantly, until very thick (20min). Remove form heat. Stir in sugar mixture and remaining ingredients. Pour into large greased pot and bake in Dutch oven 1 hour or until knife inserted in center comes out clean. Serve warm.