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A classic New England dessert, this slow-baked cornmeal pudding is rich with molasses and warm spices. It's the ultimate comfort food, best served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
For 6 servings
Preheat oven to 300°F (150°C). Generously grease a 1.5-quart baking dish with butter.
In a medium saucepan, heat 3 cups of the milk over medium heat until scalded (small bubbles form around the edge and steam rises). Do not let it come to a full boil.
While the milk is heating, whisk the remaining 1 cup of cold milk with the yellow cornmeal in a separate bowl until completely smooth. This creates a slurry and prevents lumps.
Slowly pour the cornmeal slurry into the hot milk, whisking constantly. Continue to cook over medium heat, stirring frequently, until the mixture thickens to the consistency of a thick porridge, about 10-15 minutes.
Remove the saucepan from the heat. Stir in the molasses, brown sugar, butter, salt, cinnamon, ginger, and nutmeg until the butter is fully melted and all ingredients are well combined.
Let the mixture cool for about 5 minutes. To temper the egg, whisk a few spoonfuls of the hot cornmeal mixture into the beaten egg. Then, stir the warmed egg mixture back into the saucepan. This crucial step prevents the egg from scrambling.
Pour the final mixture into the prepared baking dish. Bake for 90 minutes. The pudding will be set around the edges but still appear loose and jiggly in the center.
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A classic New England dessert, this slow-baked cornmeal pudding is rich with molasses and warm spices. It's the ultimate comfort food, best served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
This new_england recipe takes 135 minutes to prepare and yields 6 servings. At 301.64 calories per serving with 7.21g of protein, it's a beginner-friendly recipe perfect for dessert.
Remove from the oven and let the pudding rest for at least 20-30 minutes before serving. It will thicken and set further as it cools. Serve warm, traditionally with vanilla ice cream or whipped cream.
Stir in 1/2 cup of raisins, dried cranberries, or chopped nuts (like pecans or walnuts) into the mixture before baking.
For a different flavor profile, replace half of the molasses with an equal amount of pure maple syrup.
Add a pinch of ground cloves or allspice along with the other spices for a more complex flavor.
Made with a significant amount of milk, this pudding provides calcium, which is essential for strong bones and teeth.
The cornmeal, molasses, and sugar are excellent sources of carbohydrates, providing a quick and satisfying energy boost.
Spices like cinnamon, ginger, and nutmeg are known for their warming properties and antioxidants, adding both flavor and subtle wellness benefits.
The name dates back to 17th-century American colonists. They referred to cornmeal as 'Indian meal' because corn (maize) was a staple crop they learned to cultivate from Native Americans. The pudding is an adaptation of English hasty pudding, using local ingredients.
A single serving of this Indian Pudding contains approximately 300-320 calories, not including any toppings like ice cream or whipped cream.
Indian Pudding is a traditional dessert and is best enjoyed as an occasional treat. While it contains calcium from milk and minerals from molasses, it is also high in sugar and carbohydrates. It's a delicious comfort food for special occasions.
This is a common concern! The pudding is naturally very loose when it first comes out of the oven. It needs the 20-30 minute resting period to set properly. If it's still too thin after resting, it might not have been cooked long enough on the stovetop to sufficiently thicken the cornmeal base.
Yes, you can. You can bake it a day ahead, let it cool, cover, and refrigerate. Reheat it in a 300°F (150°C) oven for about 15-20 minutes, or until warmed through, before serving.