Indian Pudding
A classic New England dessert with deep colonial roots, this baked cornmeal pudding is gently spiced with cinnamon, ginger, and nutmeg, then sweetened with rich molasses. Slow baking transforms the simple batter into a velvety, spoonable custard with a slightly firm top that gives way to a soft, creamy center. Serve it warm with a scoop of vanilla ice cream or a pour of cold heavy cream.
For 8 servings
- prep · ~1 min
Preheat the oven and prepare the baking dish.
1.Preheat oven to 300°F (150°C).2.Grease a 1.5-quart baking dish generously with butter. - boil · ~7 min
Scald the milk.
1.Pour milk into a medium heavy-bottomed saucepan.2.Heat over medium heat, stirring occasionally, until small bubbles form around the edge — do not let it boil.3.Remove from heat. - mix · ~2 min
Temper the cornmeal with hot milk.
1.Place cornmeal and salt in a small bowl.2.Gradually whisk in about 1 cup of the hot milk until smooth and no lumps remain.3.Pour the cornmeal mixture back into the saucepan with the remaining hot milk, whisking constantly.TIPWhisking the cornmeal with a portion of hot milk before adding it to the pot prevents lumps from forming. - simmer · ~7 min
Cook the cornmeal base.
1.Return the saucepan to medium-low heat.2.Cook, stirring frequently with a whisk, until the mixture thickens to the consistency of a thin porridge — about 5 to 7 minutes.3.Remove from heat.TIPThe mixture will continue to thicken as it bakes, so do not overcook it on the stovetop. - mix · ~5 min
Blend in the sweeteners, butter, spices, and eggs.
1.Add molasses, sugar, and butter to the warm cornmeal mixture. Stir until the butter melts completely.2.Stir in cinnamon, ginger, nutmeg, and vanilla extract.3.Let the mixture cool for 5 minutes.4.In a separate small bowl, lightly beat the eggs.5.Gradually whisk a spoonful of the warm cornmeal mixture into the beaten eggs to temper them.6.Pour the tempered egg mixture back into the saucepan and whisk until fully incorporated.TIPTempering the eggs prevents them from scrambling when they meet the warm pudding base. - bake · ~120 min
Bake the pudding low and slow.
1.Pour the batter into the greased baking dish.2.Place the dish in the center of the preheated oven.3.Bake undisturbed for 2 hours. The pudding is done when the top is set and slightly puffed, but the center still has a gentle jiggle.4.A knife inserted an inch from the edge should come out clean.TIPLow-and-slow baking is the secret to Indian pudding's signature velvety texture. Resist the urge to raise the oven temperature. - rest · ~15 min
Cool briefly before serving.
1.Remove the baking dish from the oven.2.Let the pudding rest on a wire rack for at least 15 minutes before serving.TIPThe pudding will deflate slightly as it cools — this is normal. - serve · ~1 min
Serve warm in bowls.
1.Spoon generous portions into individual bowls.2.Top with a scoop of vanilla ice cream, a drizzle of heavy cream, or a dollop of whipped cream.TIPIndian pudding is best enjoyed warm the day it's made.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground cornmeal for a coarse, hearty texture that holds up during the long bake.
- 2Scald the milk gently—small bubbles at the edge, not a rolling boil—to avoid scorching.
- 3Whisk the cornmeal slurry into the hot milk gradually to ensure a lump-free base.
- 4Let the pudding cool for at least 15 minutes after baking; it sets further and develops a creamier texture.
- 5Leftovers can be refrigerated and reheated in a low oven or microwave; the pudding firms up but softens again when warm.
- 6For a deeper molasses flavor, use dark, unsulfured molasses rather than mild or blackstrap varieties.
Adapt it for your goals.
Dairy-free
Substitute whole milk with oat milk or full-fat coconut milk, and use plant-based butter. The pudding remains creamy, with coconut adding a subtle tropical note.
maple sweetenedMaple-sweetened
Replace molasses with an equal amount of pure maple syrup for a lighter, fruitier sweetness, and reduce sugar slightly to balance.
spiced upSpiced-up
Add a pinch of ground cloves or cardamom along with the cinnamon, ginger, and nutmeg for a more complex spiced flavor profile.
gluten freeGluten-free
This recipe is naturally gluten-free as written, but ensure your cornmeal is certified gluten-free if cross-contamination is a concern.
Why this is on our healthy list.
Good Source of Calcium
Made with whole milk, each serving contributes a meaningful amount of calcium for strong bones and teeth.
Energy from Whole Grains
Stone-ground cornmeal provides complex carbohydrates and fiber for sustained energy release.
Contains Antioxidants
Blackstrap molasses offers small amounts of manganese, magnesium, and iron, plus antioxidants that support overall health.
Frequently asked questions
Lumps happen if the cornmeal isn't whisked smoothly into the hot milk at the tempering stage. Always whisk the cornmeal slurry thoroughly before adding it back to the pan.
