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Sioux Indian Pudding

Sioux Indian Pudding

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Devlin Burke

This recipe is over 100 years old. Though I'm Cherokee and not Sioux, this recipe is still a favorite.

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Nutrition

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  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Butter a 1 quart baking dish.
  2. In a large saucepan over medium heat, cook milk until bubbles form at edges. Slowly stir cornmeal and molasses into milk. Continue to cook and stir until thickened, 10 minutes. Remove from heat and stir in sugar, salt, ginger and cinnamon. Pour into prepared dish.
  3. Bake in preheated oven 2 hours, until set. Serve hot or cold.
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Reviews

Tiffanie
77
1/23/2008

I love Indian Pudding, and have always had a hard time cooking it. One thing i did learn from a cheif in the family, was when you put it into the oven to bake, put it into a larger pan, or baking dish, filled with water, it helps so the middle isn't runnie.

PHOENIXMIST
42
10/8/2003

I used this recipie in a cultural presentation for my college nursing class. At first I thought no one would touch it, but instead everyone loved it! It has a different texture than expected, and you must like molasses. Also I think its much better served cold than hot....

mikaoh
39
11/3/2006

I liked this recipe a lot! I tried substituting half of the molasses with honey, but didn't have any so I used half pancake syrup (that's all I had!) and half molasses. It turned out great! Also, instead of using whole milk, I used 2% and it came out wonderful. I put some fat free whip cream on top and it was yummy! Mine didn't turn out gritty at all like one reviewer said. It was actually very smooth. Thanks for sharing this recipe!