This fragrant molasses and butterscotch dessert has a history all its own, dating back to Colonial times and beyond. Shirley J® Indian Corn Pudding is the perfect combination of cake, corn bread and pudding.
Becky Olsen, from Shirley J, shows us how to make the modern version of Hasty pudding, Indian Corn Pudding.
Indian Corn Pudding
• 3 c. Shirley J® Corn Bread & Muffin Mix
• 1- 5 oz package Shirley J® Whisk Bliss® Dessert Creme
• 1 tsp Cinnamon
• 1/2 tsp Ginger
• 1/2 c. Dark Molasses
• 1 c. Butterscotch Chips
• 2 Eggs
• 2 c. Milk
Combine the first four ingredients. Mix well. Add eggs and milk and stir until everything is combined. In a spate large microwavable dish, combine the butterscotch chips and molasses and heat in the microwave for about 20-30 seconds, stir. Repeat if necessary until chips are completely melted. Combine warm molasses mixture together with the cornbread batter. Mix until well combined. Pour batter into a well-greased 9×13 baking dish and bake at 350 degrees F. for 50-60 minutes or until an inserted toothpick comes out clean.
Serve warm or cooled, alone or with a scoop of vanilla ice cream.