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 cup yellow cornmeal; ½ cup blackstrap molasses; ¼ cup sugar; ¼ teaspoon salt; ¼ teaspoon baking soda; 2 eggs, beaten; ½ teaspoon cinnamon; ¼ teaspoon freshly grated nutmeg; 6 cups hot milk; vanilla ice cream (for topping)

Servings: persons

1 cup yellow cornmeal
½ cup blackstrap molasses
¼ cup sugar
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs, beaten
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
6 cups hot milk
vanilla ice cream (for topping)

1
Mix the cornmeal and the molasses, sugar, butter salt, baking soda, eggs, and spices.
2
Add 3 cups of the hot milk, stirring carefully.
3
Place in a 2-quart bean pot or other covered pot and bake in a 400F oven until all comes to a boil.
4
Then stir the remaining hot mild and bake, covered at 275F for 4 to 6 hours, or until all is absorbed.
5
Stir every half hour.
6
Serve hot in little bowls with a bit of vanilla ice cream on top.

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 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, ½ cup blackstrap molasses, ¼ cup sugar, ¼ teaspoon salt, 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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