Indian Pudding

Recipe for Indian Pudding


4 cups whole milk, divided
1/2 cup yellow cornmeal
1/2 cup light-brown sugar
1/2 cup molasses
1 teaspoon salt
4 tablespoons (1/2 stick) butter
1 teaspoon ground ginger
1 teaspoon ground cinnamon
hot water


Preheat oven to 250° F. Butter a 1-½-quart casserole. You will also need a large baking dish that the casserole will fit into for a water bath.

Bring 2 cups of milk just to a boil in a saucepan.

Combine cornmeal and scaled milk in the top of a double boiler over not-quite-simmering water. Cook for about 15 minutes, stirring frequently, until the cornmeal is smooth.

Add the brown sugar, molasses, salt, butter, ginger, and cinnamon and stir until smooth.

Pour the mixture into the prepared casserole, then pour the remaining 2 cups of cold milk over the top.

Set casserole in a baking dish of hot water.

Bake for 3 hours, or until the pudding is firm.


Makes 8 servings.


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