Best 6 Cape Cod Indian Pudding Recipes

INDIAN PUDDING

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.

CAPE COD CORN PUDDING

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.

CAPE COD

Steps:

• Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

CAPE COD BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
• Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

AUNT CARRIE'S INDIAN PUDDING

Steps:

• Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
• Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
• Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
• Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
• Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
• Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

GRISWOLD INN INDIAN PUDDING

Steps:

• Preheat oven to 350F and butter a 13 x 9" pan.
• Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
• Bring to a boil; gradually add cornmeal, stirring occasionally.
• Stir in molasses.
• Pour mixture into buttered pan.
• Bake for an hour and 15 minutes or until pudding is set.