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Indian Pudding: Baked Corn Custard

traditional cornmeal indian pudding in a bowl with a spoon and a scoop of vanilla ice cream
Image Credit:
Brent Hofacker/Shutterstock
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
Yield
Makes 8 servings
Category
Puddings and Custards
Course
Desserts
Occasions
Thanksgiving
Preparation Method
Bake
Sources
Old Farmer's Almanac

Indian pudding is a traditional warm baked custard that uses native cornmeal, milk, molasses, and cinnamon. It’s a delicious, cozy dessert! Make in advance and just reheat, topping with whipped cream or vanilla ice cream.

The origin of Indian pudding dates back to the 1700s; it was said to be a favorite dish of Founding Father John Adams! It’s essentially a version of British hasty pudding (which was made by boiling wheat flour in water or milk until it thickened into a pudding), but in the New World, native corn was the grain of choice—and it was substituted for wheat in this recipe. The Native Americans made cornmeal, which early settlers called “Indian flour.” 

Over time, Indian pudding became more of a sweet dessert (vs. savory). While it’s certainly not the prettiest, this dessert more than makes up for looks with its rich flavor.

If making Indian pudding in advance, reheat it in the microwave before serving. Sprinkle with more spices and top with whipped cream if you wish. 

Ingredients
4 cups whole milk
1/2 cup yellow cornmeal
1/2 cup molasses
1/2 cup light-brown sugar
2 tablespoons (1/4 stick) unsalted butter, softened
2 large eggs, beaten
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 300°F. Butter a 1½-quart casserole dish.
  2. Bring milk to a simmer in a double boiler over high heat.
  3. Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth.
  4. Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, sugar, ginger, cinnamon, and nutmeg, then stir until smooth.
  5. Pour the mixture into the greased casserole dish. Bake for 2 hours or until the pudding is firm and the top is browned.

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening, so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website and is also a certified master gardener in the state of Indiana.

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Comments

<span>Stephanie Stage</span> Tue, 11/13/2018 - 09:04
Love the wholesome ingredients. Can’t wait to try it!!
<span>Nicholas Gomes</span> Tue, 11/13/2018 - 07:23
yammy pudding its tastfull thank you