Indian Pudding

Named for cornmeal once called Indian meal, this New England classic slow-bakes milk and molasses into a silky spiced pudding. Ginger and cinnamon deepen the caramel warmth of the molasses for true colonial comfort.

Serves 8 · 20 min prep · 120 min cook

Estimate for one serving

• 241 cal
• 6.3g protein
• 35.9g carbs
• 8.4g fat
• 2g fiber

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Ingredients

• 4 cups whole milkDairy
• 1/2 cup yellow cornmealPantry
• 1/2 cup molassesPantry
• 1/4 cup brown sugarPantry
• 2 tbsp butterDairy
• 2 eggsDairy
• 1 tsp each cinnamon and gingerSpices
• 1/2 tsp saltSpices
• 1 tsp vanillaSpices

Instructions

1. 1Scald milk; whisk in cornmeal and cook until thick.
2. 2Stir in molasses, sugar, butter, spices, salt.
3. 3Temper eggs; combine.
4. 4Bake low and slow until set but still soft.
5. 5Serve warm with vanilla ice cream or cream.