Blueberry Indian Pudding
This hearty dessert is especially good topped with whipped cream or maple syrup. If you dislike a heavy texture, use 1/2 cup flour instead of the 1/2c. cornmeal
Blueberry Indian Pudding
2 cups blueberries
4 cups water
1/2 cup cornmeal
1 cup honey
2 eggs beaten
1 tsp cinnamon
1/4 cup white flour
Boil the berries in the water for 5 minutes.
Mash berries then add the cornmeal, honey, eggs, cinnamon and flour. Mix thoroughly.
Refrigerate for two hours. Then pour into a greased 9x11 in pan and bake at 350* for one hour.
Serves 8-10
SOURCE: Country Wisdom & Know-How
