Indian Pudding Recipe

Name: Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. yellow cornmeal; 1/2 c. dark molasses; 1/4 c. sugar; 1/4 c. butter; 1/4 tsp. salt; 1/4 tsp. baking soda; 2 eggs, beaten; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg; 6 c. hot milk; vanilla ice cream for topping

Servings: persons

1 c. yellow cornmeal
1/2 c. dark molasses
1/4 c. sugar
1/4 c. butter
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs, beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg
6 c. hot milk
vanilla ice cream for topping

1
Mix the cornmeal with the molasses, salt, butter, sugar, baking soda, eggs and spices.
2
Add 3 cups of hot milk, stirring carefully.
3
Place in a 2-quart covered pot and bake in a 400u00b0 oven until the mixture comes to a boil.
4
Stir in the remaining hot milk and bake, covered, at 275u00b0 for 4 to 6 hours or until all the liquid is absorbed.
5
Stir every 1/2 hour.
6
Serve hot with ice cream on top.
7
Yields 8 to 10 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. yellow cornmeal, 1/2 c. dark molasses, 1/4 c. sugar, 1/4 c. butter, and more.

Yes, Indian 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.

Indian Pudding

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