First published October 16, 1942
- 2 cups milk
- 1/2 cup cornmeal
- 2 cups sliced apples
- 1/2 cup molasses
- 1/2 tsp. butter
- 1/2 tsp. salt
- 4 cups milk
- Boil the 2 cups of milk and stir in the cornmeal. Then add the sliced apples, molasses, butter and salt. Mix them all together and add the 4 cups of milk.
- Pour the mixture into a buttered baking dish and bake it in a slow oven (250 degrees Fahrenheit) for 3 hours.
Note: A clear amber jelly is formed throughout the pudding when it is cold. This recipe makes about 8 helpings and may be served with or without cream.
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