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."
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3 h 15 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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

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 smal...

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 ing...

I liked the flavor, but the texture was difficult to master. I would bring the 4 cups of milk to a slow boil, add the cornmeal, molasses and salt; then omit the last two cups of cold milk. (I wo...

It was OK.

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