Indian Pudding


3 cups milk
1/4 cup molasses
3 tablespoons cornmeal
1 egg
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup cold milk
Lump of butter the size of an egg (about 1/2 stick butter), cut into pieces


Preheat oven to 325 degrees F. Grease a 1-quart casserole.

In a saucepan, scald 3 cups milk, then add molasses and cornmeal, and cook until thick. Remove from heat.

In a bowl, blend together egg, sugar, salt, ginger, and cinnamon. Add to warm milk mixture. Pour into prepared casserole and bake for 30 minutes. Add ½ cup cold milk and butter. Continue baking for about 1 hour.


Serves 6.

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