Indian Pudding Recipe

Name: Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 cups milk; ⅓ cup cornmeal; ⅓ cup molasses; 1 egg; ¼ cup sugar; ½ teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon salt; vanilla ice cream

Servings: persons

1
Preheat oven to 300 degrees.
2
Grease the bottom and sides of a baking dish with 1 tbsp butter.
3
In a saucepan combine milk and molasses.
4
Then gradually stir in cornmeal.
5
Cook and stir over medium heat until mixture thickens.
6
This will take about 10 minutes.
7
Remove pudding from heat and stir in 1 tbsp butter.
8
In a small mixing bowl, beat egg.
9
Then add sugar, cinnamon, ginger, and salt.
10
Gradually add egg mixture to hot corneal pudding, stirring constantly.
11
Pour into a greased baking dish and bake uncovered, for about 1 1/2 hours or until pudding has thickened.
12
Serve with warm with vanilla ice cream.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 3 cups milk, ⅓ cup cornmeal, ⅓ cup molasses, 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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