Indian Cornmeal Pudding – a delicious recipe with milk, molasses, sugar, cornmeal, ground cinnamon, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan over medium heat, put 31/2 cups milk.
2
Add molasses and sugar, and stir; when they are incorporated, turn heat to low.
3
Heat oven to 300 degrees.
4
Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps.
5
When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
6
Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir.
7
Bake 21/2 to 3 hours, or until pudding is set.
8
Serve warm, cold or at room temperature.
9
Wrapped well and refrigerated, this keeps for several days.
399
kcal
Calories
16
g
Fat
57
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups whole milk, 1/2 cup molasses, 3/4 cup sugar, 1/2 cup cornmeal, and more.
Yes, Indian Cornmeal Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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