Indian Pudding
A warm, molasses-spiced cornmeal pudding baked low and slow until creamy, then topped with vanilla ice cream. An American colonial classic with deep caramel flavor.
- Total time
- 75 min
- Servings
- 6
- Calories
- 348
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 300°F.
Step 2
Butter a 2-quart baking dish and set aside.
Step 3
Pour milk into a small saucepan.
Step 4
Heat milk over medium until steaming, about 5 minutes.
Step 5
Slowly whisk cornmeal into hot milk, stirring constantly to avoid lumps.
Step 6
Continue whisking until mixture thickens, about 3 minutes.
Step 7
Remove from heat and stir in butter until melted.
Step 8
Add molasses, brown sugar, ginger, and cinnamon to the pot.
Step 9
Stir until sugar dissolves and spices are evenly distributed.
Step 10
Pour mixture into prepared baking dish.
Step 11
Bake uncovered for 60 minutes, stirring halfway through.
Step 12
Pudding is done when top browns and edges pull slightly from sides.
Step 13
Remove from oven and let cool 5 minutes.
Step 14
Serve warm in bowls topped with vanilla ice cream.
Tools you’ll need
- 2-quart baking dish
- small saucepan
- whisk
- spoon
- oven
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