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READY IN ABOUT 2 hrs

Indian Pudding

Read Reviews (13)

"This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream." — Nina

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Original recipe makes 5 servings Change Servings

4 1/2 cups milk
2/3 cup cornmeal
1/4 cup butter
1/2 cup dark molasses

1 teaspoon salt
1/4 cup white sugar
1 teaspoon ground cinnamon

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Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.

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PREP 20 mins
COOK 1 hr 30 mins
READY IN 1 hr 50 mins

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I was looking for a cornmeal mush recipe when I came across this recipe. I did some things a little differently but kept it basically the same. It is a great old fashioned recipe perfect for the coming fall months. If you have a wood stove, then cook this on top and slowly cook it while your house fills with the delicious smells of sweet cornmeal pudding.

—Cooking4TenOf Us

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Most Helpful Critical Review

Dec 21, 2008

The molasses flavor is too strong for folks who aren't used to it. Meanwhile, because the corn meal is cooked along with all of the milk rather than having some cold milk stirred in the end, the result is a single, thick layer. Traditionally, at least in the New England family I grew up in, Indian Pudding should have two layers, a thick layer with cornmeal at the bottom and a lighter, milk-only layer on top. It also needs raisins, preferably soaked in whiskey or rum.

—SCGOPS

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16 Ratings

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Mar 06, 2007

This has a BOLD flavor to it. It doesn't taste anything like your bland, sugary store bought desserts. If you want a treat with great old fashioned taste to it, this is for you! Serve it up warm with some good vanilla ice cream or whipped cream oozing over the top.

—Jessica53214

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Oct 09, 2003

Overall a nice, easy recipe. I liked the taste, too!

—JANDAIZ

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Oct 08, 2010

Just what I was looking for! I had this in a restaurant in Chatham on Cape Cod, and hoped to repeat the flavor I craved... thanks so much! For anyone else who may try it: I didn't have a double boiler, and so did it in a sauce pot with a thick bottom, over gas heat (easy to control!) My cook time on the stove was closer to 15 minutes as a result, and 1.5 hours in the oven as directed. As everyone else says, serve warm with a really good vanilla ice cream or fresh whipped cream. Awesome with a steaming cup of coffee alongside... I will add raisins next time - just a personal preference. TERRIFIC RECIPE!!

—Cathleen

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Oct 19, 2008

Thank you for sharing such a delicious recipe! I had had this dessert at a restaurant many years ago, and during an outing yesterday to see fall foliage, I thought of it and searched this Website for a recipe. This one seemed to be the best and I apparently chose well, as it was delicous!!!! I did not change a thing. A great New England treat!! Served it with vanilla ice cream. Yummy!!! :)

—dafadilly

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Dec 21, 2009

Having never tried Indian Pudding before, I sought out a recipe so I could indulge my curiosity. This turned out to be a very pleasant surprise. I made it exactly as the recipe called for, & the taste was reminiscent of pumpkin pie. My suggestion for the recipe directions would be to explain a little more thoroughly about the double boiler, because I was not very familiar with it before this. Also, the recipe says to use a 1 1/2 quart baking dish, but when I poured the pudding into the dish, it filled it to the brim, & while in the oven overflowed. Otherwise this was very good, especially with some vanilla ice cream on top!

—Natalie Rose

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Nov 19, 2011

I LOVE Indian Pudding and so few people know about it. I cook it long and slow in the oven. Serve with a scoop of vanilla ice cream. A classic dessert featured at Boston's Durgin Park restaurant.

—Soupwhistle

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Nutrition

Calories
386 kcal
19%

Carbohydrates
57.9 g
19%

Cholesterol
42 mg
14%

Fat
14.2 g
22%

Fiber
1.5 g
6%

Protein
8.7 g
17%

Sodium
638 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Indian Pudding

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 386
Calories from Fat: 127

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 8.7g 43 %
Cholesterol 42mg 14 %
Sodium 638mg 26 %
Potassium 862mg 24 %
Total Carbohydrates 57.9g 19 %
Dietary Fiber 1.5g 6 %
Protein 8.7g 17 %
Sugars 38.6g
Vitamin A 15 %
Vitamin C < 1 %
Calcium 42 %
Iron 22 %
Thiamin 16 %
Niacin 21 %
Vitamin B6 22 %
Magnesium 45 %
Folate 9 %

* 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.