Gluten-Free Indian Pudding

If you make too much, let any extra pudding firm up and fry it in butter for sweet griddle cakes for breakfast the next day.

Serves: 8Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 8


  • Unsalted butter or nonstick spray, for baking dish
  • 4 cups milk, divided
  • 1⁄4 cup white or yellow gluten-free cornmeal
  • 1⁄3 cup dark brown sugar
  • 1⁄4 cup white sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1⁄4 tsp. ground nutmeg
  • 1 tsp. minced fresh gingerroot
  • 1⁄4 cup molasses
  • 2 cups whipped cream


  • Preheat the oven to 250°F. Prepare a baking dish with butter or nonstick spray.
  • Heat 2 cups of the milk. Place the cornmeal, sugars, salt, cinnamon, nutmeg, gingerroot, and molasses in the top of a double boiler.
  • Whisk the hot milk into the mixture, cooking and stirring over simmering water for 10 minutes or until smooth.
  • Whisk the remaining cold milk into the hot mixture and pour into the baking dish. Bake for 3 hours. Serve hot or at room temperature with whipped cream.