Indian Pudding

Serve this cornmeal pudding warm with vanilla ice cream for breakfast, dessert, or as a midnight snack.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 8


  • 5 cups milk
  • 1⁄2 cup cornmeal
  • 1 tsp. vanilla extract
  • 1⁄2 cup unsulfured molasses
  • 1 tsp. salt
  • 1 cup sugar
  • 16 Tbsp. unsalted butter, cubed
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 cup currants
  • 1 cup corn kernels, fresh if possible
  • 1 cup golden raisins
  • 1 cup heavy cream


  • Preheat oven to 350°F. Butter a 9-by-9-inch baking dish and set aside.
  • Scald (heat to just under a boil—when steam starts to rise, reduce to low) 1 cup of the milk in a saucepan, add cornmeal, and stir over medium heat until it thickens. Remove from heat.
  • Add all the remaining ingredients, except the cream and 1 cup milk, to the cooked cornmeal. Stir to combine. Pour the mixture into the prepared baking dish.
  • Pour the cream and 1 cup milk over the top of the mixture to prevent a skin from forming during baking.
  • Bake uncovered for 1⁄2 hour. Stir the cream and milk on the top into the pudding; bake for 1⁄2 hour more.