Indian Pudding
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
8 steps. 105 minutes total.
- 1
Preheat oven to 300°F (150°C)
- a.Generously grease a 1.5-quart baking dish with butter.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Slowly pour the cornmeal slurry into the hot milk, whisking constantly
- a.Continue to cook over medium heat, stirring frequently, until the mixture thickens to the consistency of a thick porridge, about 10-15 minutes.
- 5
Remove the saucepan from the heat
- a.Stir in the molasses, brown sugar, butter, salt, cinnamon, ginger, and nutmeg until the butter is fully melted and all ingredients are well combined.
- 6
Let the mixture cool for about 5 minutes
- a.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.
- 7
Pour the final mixture into the prepared baking dish
- a.Bake for 90 minutes. The pudding will be set around the edges but still appear loose and jiggly in the center.
- 8
Step 8
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use whole milk for the richest, creamiest texture. Lower-fat milk can be used, but the result will be less decadent.
- 2Stir the cornmeal mixture constantly on the stovetop to prevent it from sticking to the bottom of the pan and burning.
- 3Don't skip tempering the egg. It's essential for achieving a smooth, custard-like consistency without bits of cooked egg.
- 4The pudding will seem very loose when it comes out of the oven. This is normal! It firms up significantly as it rests.
- 5For a deeper flavor, use dark molasses instead of light (unsulphured).
- 6Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.
Adapt it for your goals.
Add-ins
Stir in 1/2 cup of raisins, dried cranberries, or chopped nuts (like pecans or walnuts) into the mixture before baking.
SweetenerSweetener
For a different flavor profile, replace half of the molasses with an equal amount of pure maple syrup.
SpicesSpices
Add a pinch of ground cloves or allspice along with the other spices for a more complex flavor.
Why this is on our healthy list.
Source of Calcium
Made with a significant amount of milk, this pudding provides calcium, which is essential for strong bones and teeth.
Provides Energy
The cornmeal, molasses, and sugar are excellent sources of carbohydrates, providing a quick and satisfying energy boost.
Warming Spices
Spices like cinnamon, ginger, and nutmeg are known for their warming properties and antioxidants, adding both flavor and subtle wellness benefits.
Frequently asked questions
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.