Go Back

Indian Pudding

Print Recipe
Indian Pudding is more than just a dessert; it’s a connection to the past and a testament to the creativity of early American cooks. By recreating this recipe, you can enjoy a taste of the simple, hearty flavors that were cherished by figures like John Tyler.
Prep Time 15 minutes
Cook Time 2 hours

Ingredients

  • 4 cups whole milk
  • 1/2 cup yellow cornmeal
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • Optional: Vanilla ice cream or whipped cream for serving

Instructions

Prepare the Milk and Cornmeal:

  • Preheat your oven to 325°F (165°C). Grease a 2-quart baking dish or casserole.
  • In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil.
  • Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 10 minutes.

Add the Flavorings:

  • Remove the saucepan from the heat and stir in the molasses, brown sugar, butter, cinnamon, ginger, nutmeg, and salt.
  • Let the mixture cool slightly.

Incorporate the Eggs:

  • In a small bowl, beat the eggs.
  • Gradually add a small amount of the warm cornmeal mixture to the eggs, whisking constantly to temper them.
  • Once the eggs are tempered, stir them back into the main mixture until fully combined.

Bake the Pudding:

  • Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven for 1.5 to 2 hours, or until the pudding is set and the top is golden brown.
  • The pudding should be firm but still have a slightly soft center.

Serve:

  • Allow the pudding to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
  • For an extra indulgent treat, serve the Indian Pudding with a scoop of vanilla ice cream or a dollop of whipped cream.

Video

Notes

Texture Variations: If you prefer a smoother texture, you can strain the cornmeal mixture before baking to remove any lumps.
Molasses Substitute: If you don’t have molasses, you can substitute with maple syrup or honey, though the flavor will be slightly different.
Storage: Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.