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Indian Pudding

"This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream."
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Ingredients

1 h 50 m servings 386 cals
Original recipe yields 5 servings

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
  2. Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
  3. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
  4. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
  5. Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.

Nutrition Facts


Per Serving: 386 calories; 14.2 g fat; 57.9 g carbohydrates; 8.7 g protein; 42 mg cholesterol; 638 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

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Most helpful positive review

I was looking for a cornmeal mush recipe when I came across this recipe. I did some things a little differently but kept it basically the same. It is a great old fashioned recipe perfect for t...

Most helpful critical review

The molasses flavor is too strong for folks who aren't used to it. Meanwhile, because the corn meal is cooked along with all of the milk rather than having some cold milk stirred in the end, th...

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I was looking for a cornmeal mush recipe when I came across this recipe. I did some things a little differently but kept it basically the same. It is a great old fashioned recipe perfect for t...

This has a BOLD flavor to it. It doesn't taste anything like your bland, sugary store bought desserts. If you want a treat with great old fashioned taste to it, this is for you! Serve it up warm...

Overall a nice, easy recipe. I liked the taste, too!

Thank you for sharing such a delicious recipe! I had had this dessert at a restaurant many years ago, and during an outing yesterday to see fall foliage, I thought of it and searched this Websi...

Just what I was looking for! I had this in a restaurant in Chatham on Cape Cod, and hoped to repeat the flavor I craved... thanks so much! For anyone else who may try it: I didn't have a double ...

The molasses flavor is too strong for folks who aren't used to it. Meanwhile, because the corn meal is cooked along with all of the milk rather than having some cold milk stirred in the end, th...

Having never tried Indian Pudding before, I sought out a recipe so I could indulge my curiosity. This turned out to be a very pleasant surprise. I made it exactly as the recipe called for, & the...

I LOVE Indian Pudding and so few people know about it. I cook it long and slow in the oven. Serve with a scoop of vanilla ice cream. A classic dessert featured at Boston's Durgin Park restaurant.

I really didn't think I would like this, but I had this cornmeal to use up and gave it a try. Go ahead try it, it is very good and perfect for the fall. Excellent with whipping cream or cinnam...