Indian Pudding

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

Difficulty: Medium

Hands-on: 25 minutesTotal: 1 hour 25 minutes

Serves: 8

Ingredients

  • 5 cups milk
  • ½ cup cornmeal
  • 1 tsp. vanilla extract
  • ½ 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

Directions

  • Preheat oven to 350°F. Butter a 9" x 9" 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 ½ hour. Stir the cream and milk on the top into the pudding; bake for ½ hour more.

Recipe Information

Serves: 8

Ingredients

  • 5 cups milk
  • ½ cup cornmeal
  • 1 tsp. vanilla extract
  • ½ 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

Directions

  • Preheat oven to 350°F. Butter a 9" x 9" 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 ½ hour. Stir the cream and milk on the top into the pudding; bake for ½ hour more.

Nutrition Information

Nutrition Information
Amount per serving
Calories680
Total Fat39g
Saturated Fat25g
Cholesterol110mg
Sodium390mg
Total Carbohydrate80g
Dietary Fiber3g
Sugars70g
Protein8g