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Indian Pudding

Indian Pudding

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This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
  2. Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
  3. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
  4. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
  5. Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.
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A Baker's Dozen

I was looking for a cornmeal mush recipe when I came across this recipe. I did some things a little differently but kept it basically the same. It is a great old fashioned recipe perfect for the coming fall months. If you have a wood stove, then cook this on top and slowly cook it while your house fills with the delicious smells of sweet cornmeal pudding.


This has a BOLD flavor to it. It doesn't taste anything like your bland, sugary store bought desserts. If you want a treat with great old fashioned taste to it, this is for you! Serve it up warm with some good vanilla ice cream or whipped cream oozing over the top.


Overall a nice, easy recipe. I liked the taste, too!