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
- 3 cups whole milk
- ⅓ cup cornmeal
- 2 tablespoons unsalted butter
- ½ cup molasses
- ¼ cup brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 pint vanilla ice cream
Instructions
- 1
Preheat oven to 300°F.
- 2
Butter a 2-quart baking dish and set aside.
- 3
Pour milk into a small saucepan.
- 4
Heat milk over medium until steaming, about 5 minutes.
- 5
Slowly whisk cornmeal into hot milk, stirring constantly to avoid lumps.
- 6
Continue whisking until mixture thickens, about 3 minutes.
- 7
Remove from heat and stir in butter until melted.
- 8
Add molasses, brown sugar, ginger, and cinnamon to the pot.
- 9
Stir until sugar dissolves and spices are evenly distributed.
- 10
Pour mixture into prepared baking dish.
- 11
Bake uncovered for 60 minutes, stirring halfway through.
- 12
Pudding is done when top browns and edges pull slightly from sides.
- 13
Remove from oven and let cool 5 minutes.
- 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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