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Indian Pudding

Indian Pudding

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For a spicy variation, add 1/2 teaspoon each of ground cinnamon and ginger. For an apple version, pare and slice two apples and layer with the pudding mixture prior to baking. Serve hot with whipped cream or ice cream.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
  2. Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
  3. Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.
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Reviews

Dewcat
13
7/1/2008

Yum! I love both the flavor and texture of this dish!!!

SDR4
11
8/20/2010

This didn't set well. Part of it set and part was watery. I used 2% milk since the recipe didn't specify, so maybe it would work better with whole milk. It would probably also set better in small custard dishes, not a 9x9 pan like the recipe instructs. Also, the cornmeal didn't thicken the mixture; mostly it just sank to the bottom.

Jonathan Lord
10
11/15/2011

I think this is only a partial recipe, which may explain some of the comments about the pudding being watery. My grandmother always made an Indian Pudding for Thanksgiving and used the same ingredients this recipe lists, but before baking the pudding she would add 2 beaten eggs, chopped walnuts and raisins, cinnamon and ginger to the cornmeal mixture. Bake untile set.