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Indian Pudding

Indian Pudding is more than just a dessert; it’s a connection to the past and a testament to the creativity of early American cooks. By recreating this recipe, you can enjoy a taste of the simple, hearty flavors that were cherished by figures like John Tyler.
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Prep Time 15 minutes
Cook Time 2 hours

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IngredientsMethodVideoNotes

Ingredients
  

  • 4 cups whole milk
  • 1/2 cup yellow cornmeal
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • Optional: Vanilla ice cream or whipped cream for serving

Instructions
 

Prepare the Milk and Cornmeal:

  1. Preheat your oven to 325°F (165°C). Grease a 2-quart baking dish or casserole.
  2. In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil.
  3. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 10 minutes.

Add the Flavorings:

  1. Remove the saucepan from the heat and stir in the molasses, brown sugar, butter, cinnamon, ginger, nutmeg, and salt.
  2. Let the mixture cool slightly.

Incorporate the Eggs:

  1. In a small bowl, beat the eggs.
  2. Gradually add a small amount of the warm cornmeal mixture to the eggs, whisking constantly to temper them.
  3. Once the eggs are tempered, stir them back into the main mixture until fully combined.

Bake the Pudding:

  1. Pour the mixture into the prepared baking dish.
  2. Bake in the preheated oven for 1.5 to 2 hours, or until the pudding is set and the top is golden brown.
  3. The pudding should be firm but still have a slightly soft center.

Serve:

  1. Allow the pudding to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
  2. For an extra indulgent treat, serve the Indian Pudding with a scoop of vanilla ice cream or a dollop of whipped cream.

Video

Notes

Texture Variations: If you prefer a smoother texture, you can strain the cornmeal mixture before baking to remove any lumps.
Molasses Substitute: If you don’t have molasses, you can substitute with maple syrup or honey, though the flavor will be slightly different.
Storage: Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.