Indian Pudding


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


Preheat oven to 250° F. Bring 2 cups of milk just to a boil in a saucepan. Put the cornmeal in the top of a double boiler and pour the scalded milk over it, stirring constantly. Cook for about 15 minutes, stirring frequently, until the cornmeal is smooth. Add the remaining ingredients (except the milk) and stir until smooth. Pour the mixture into a buttered 1-½-quart baking dish, pour the remaining 2 cups of cold milk over the top, and set in a pan of hot water. Bake for 3 hours, or until the pudding is firm. Serves 8.

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