Wild Blueberry Pudding

Wild Blueberry Pudding
November 15, 2017 GLNeditor

RECIPES FOR EATING THE GREAT LAKES

(from the Decolonizing Diet Project Cook book)

by Bradley Barb – Saturday, May 5, 2012, 8:14 PM

Oven: 300 degrees

Wild Blueberry Pudding

3 cups manoomin milk (wild rice milk)

2/3 cup yellow cornmeal or masa harina*

1 cup maple syrup

1 tsp. sea salt

1/4 cup sunflower oil

1/2 to 2/3 cup wild blueberries

1 cup (more) wild rice milk

 Preheat oven to 300 degrees. Grease 2-qt. casserole dish (with sunflower oil). Heat 3 cups manoomin milk and the maple syrup. Mix cornmeal or masa harina and sea salt. Gradually stir into hot milk mixture. Add sunflower oil. Cook over low heat, stirring constantly, about 10 minutes or until thickened. Fold in wild blueberries and pour into dish. Then pour 1 cup manoomin milk over pudding; do not stir. Bake 3 hours. (In my little toaster oven it took much less time, but I remember the original recipe’s baking time being accurate. Just keep checking.)

The recipe works best using masa harina. But if it is unavailable, finely-ground cornmeal will do.

Here is the description of Masa Harina Golden Corn Flour from the Bob’s Red Mill package:

Masa, the Spanish word for “dough”, is the traditional dough used to make corn tortillas. It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into masa. Masa harina (“dough flour”) is flour made from dried masa.

(This flour works wonderfully, but I have a concern that it may be GMO. It says the product is “natural.” That’s it. I tried to find out on their website and through Google, but found no information in this area. Some of the other Bob’s Red Mill products state they are “organic,” so this leads me to wonder.)

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