Ingredient: vanilla extract

Buttermilk Pie

buttermilk pie
Buttermilk Pie
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Votes: 10
Rating: 3.6
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Buttermilk Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 3.6
You:
Rate this recipe!
Print Recipe
Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time Cook Time
1pie 5minutes 1hour
Servings Prep Time
1pie 5minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Add all other ingredients and stir well.
  4. Pour into unbaked pie shell and bake for 1 hour. Let sit for at least 30 minutes before serving.
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Indian Corn Pudding

Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Indian Corn Pudding
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Servings Prep Time Cook Time
8people 15minutes 1 1/2hours
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Heat oven to 350 degrees Fahrenheit and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal, stirring constantly, until it bubbles. Then reduce the heat to medium-low.
  2. Stir in molasses, and whisk, cooking for 2 more minutes. Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep the eggs from scrambling. Cook for 3 more minutes, then remove from the heat.
  3. Stir in vanilla, raisins, sugar and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to the oven and carefully pour hot water into the larger dish until it comes halfway up the sides of the smaller baking dish.
  4. Bake until pudding has set, but still jiggles slightly in the center, for 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
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