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Author Notes: Since first tasting Indian Pudding during trips to New England as a child, its characteristic combination of flavors - cornmeal, molasses and spices - has been a favorite. I doubt it will ever be trendy, but served hot with a melting scoop of vanilla ice cream, I think it ranks among the best deep in the heart of winter desserts.
This recipe captures that distinct Indian Pudding flavor in muffin form. (Its flavors are also inspired by classic New England Anadama bread.) Best enjoyed warm, with lots of butter.
Makes 12 muffins
- 1 cup stone ground cornmeal
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinammon
- 1/4 teaspoon nutmeg
- 1 cup buttermilk (alt: 1/2 cup sour cream or yogurt & 1/2 cup milk)
- 2 tablespoons vegetable oil
- 2 tablespoons melted unsalted butter, cooled
- 3 tablespoons molasses
- 2 large eggs, beaten lightly
- Preheat oven to 375. Grease muffin tin, or line with paper liners.
- Whisk together cornmeal, flour, sugar, baking soda, baking powder, salt, sugar, cinnamon, ginger and nutmeg.
- In another bowl, whisk buttermilk (or sour cream or yogurt/milk,) oil, butter, eggs and molasses together. Mix liquid ingredients into the dry ones until just thoroughly combined. Divide the batter amongst the muffin tin.
- Bake 18-20 minutes until a toothpick inserted in a muffin in the center of the pan comes out clean, and they’re golden brown. Remove from pan and cool on a rack.
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Recipe with Corn
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