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: ½ cup yellow cornmeal; 5 cups milk; ½ teaspoon salt; 2 tablespoons butter; 2 eggs, beaten; ½ cup brown sugar; ¾ cup molasses; 1 teaspoon cinnamon; ½ teaspoon ginger; 1 cup raisins

Servings: persons

1
In 2-quart saucepan, combine the cornmeal, 3 cups of milk, salt and 1 tablespoon of butter.
2
Heat slowly to a boil, stirring constantly.
3
Remove from heat combine the eggs, brown sugar, molasses, remaining 1 tablespoon of butter, cinnamon, and ginger.
4
Add to the cornmeal mixture with the raisins and 1 cup of milk.
5
Pour into greased 2-quart baking dish.
6
Bake at 300F degrees, stirring every 30 minutes for 2 hours.
7
stir in 1 more cup of milk halfway through the baking time.
8
At the end of 2 hours, stop stirring.
9
Turn the oven off and let the pudding sit for about 30 minutes.
10
Serve warm topped with whipped cream or ice cream.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: ½ cup yellow cornmeal, 5 cups milk, ½ teaspoon salt, 2 tablespoons 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

How did you like this recipe?

Frequently Asked Questions