Indian Pudding Souffle Recipe

Name: Indian Pudding Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Butter and sugar for the mold; 1/2 cup yellow cornmeal; 4 cups milk, scalded; 2 tablespoons melted butter; 1/2 cup molasses; 1 tablespoon cinnamon; 1/2 teaspoon ground ginger; 1 teaspoon salt; 2 eggs, separated; Whipped unsweetened heavy cream, for serving; 1 1/2 quart souffle dish or baking dish; double boiler

Servings: persons

Butter and sugar for the mold
1/2 cup yellow cornmeal
4 cups milk, scalded
2 tablespoons melted butter
1/2 cup molasses
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
2 eggs, separated
Whipped unsweetened heavy cream, for serving
1 1/2 quart souffle dish or baking dish; double boiler

1
Preheat the oven to 350
2
Butter and sugar the souffle dish.
3
Place the cornmeal in the top of the double boiler, over boiling water, and gradually add the scalded milk, stirring constantly for 20 minutes.
4
Remove from the heat and stir in the butter, molasses, spices, salt and egg yolks.
5
Set aside to cool slightly.
6
In a clean bowl, beat the egg whites until stiff but not dry.
7
Fold into the pudding mixture.
8
Turn the batter into the prepared mold and bake for 40 to 45 minutes, until puffed and brown.
9
Serve with whipped 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.

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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: Butter and sugar for the mold, 1/2 cup yellow cornmeal, 4 cups milk, scalded, 2 tablespoons melted butter, and more.

Yes, Indian Pudding Souffle 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 Souffle

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