Indian Acorn Pudding Recipes

Steps:

• Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
• For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
• Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
• For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
• Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

Steps:

• Scald milk in top half of a double boiler. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
• Melt butter and set aside to cool slightly. Beat eggs, then beat in spices. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
• Preheat oven to 350 degrees. Butter an 8-inch round ovenproof ceramic or glass souffle dish. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
• Pour into the souffle dish and place in oven. Bake 35 minutes or until pudding is set.
• Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.

Steps:

• Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
• Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
• Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
• In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
• In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
• Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
• Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

Steps:

• Pour the four cups of milk in the top of a double boiler and heat until very hot. Slowly stir Acorn meal into hot milk. Cook over boiling water for 20 minutes, stirring occasionally.
• Preheat oven to 300°F Lightly grease a 2-quart baking dish. (8-1/2" round).
• In small bowl, combine all the other ingredients except the cold milk. Stir into acorn meal mixture and mix well.
• Turn the acorn meal mixture into the baking dish, then gently pour the cold milk on top, without stirring.
• Bake uncovered for 2 hours or until just set but quivery on top. Do not over bake.
• Let stand at least 30 minutes before serving. Serve warm, topped with vanilla ice cream or light cream.