Rating: 4.04 stars
24 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary test

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.

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  • Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.

  • 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.

  • Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.

  • Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts

386 calories; protein 8.7g; carbohydrates 57.9g; fat 14.2g; cholesterol 42mg; sodium 638.5mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 4 stars
10/07/2003
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 the coming fall months. If you have a wood stove, then cook this on top and slowly cook it while your house fills with the delicious smells of sweet cornmeal pudding. Read More
(31)

Most helpful critical review

Rating: 3 stars
12/22/2008
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 the result is a single thick layer. Traditionally at least in the New England family I grew up in Indian Pudding should have two layers a thick layer with cornmeal at the bottom and a lighter milk-only layer on top. It also needs raisins preferably soaked in whiskey or rum. Read More
(12)
24 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/07/2003
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 the coming fall months. If you have a wood stove, then cook this on top and slowly cook it while your house fills with the delicious smells of sweet cornmeal pudding. Read More
(31)
Rating: 4 stars
03/06/2007
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 with some good vanilla ice cream or whipped cream oozing over the top. Read More
(26)
Rating: 5 stars
10/09/2003
Overall a nice easy recipe. I liked the taste too! Read More
(24)
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Rating: 5 stars
10/19/2008
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 Website for a recipe. This one seemed to be the best and I apparently chose well as it was delicous!!!! I did not change a thing. A great New England treat!! Served it with vanilla ice cream. Yummy!!!:) Read More
(13)
Rating: 3 stars
12/21/2008
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 the result is a single thick layer. Traditionally at least in the New England family I grew up in Indian Pudding should have two layers a thick layer with cornmeal at the bottom and a lighter milk-only layer on top. It also needs raisins preferably soaked in whiskey or rum. Read More
(12)
Rating: 5 stars
10/08/2010
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 boiler and so did it in a sauce pot with a thick bottom over gas heat (easy to control!) My cook time on the stove was closer to 15 minutes as a result and 1.5 hours in the oven as directed. As everyone else says serve warm with a really good vanilla ice cream or fresh whipped cream. Awesome with a steaming cup of coffee alongside... I will add raisins next time - just a personal preference. TERRIFIC RECIPE!! Read More
(12)
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Rating: 4 stars
12/21/2009
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 taste was reminiscent of pumpkin pie. My suggestion for the recipe directions would be to explain a little more thoroughly about the double boiler because I was not very familiar with it before this. Also the recipe says to use a 1 1/2 quart baking dish but when I poured the pudding into the dish it filled it to the brim & while in the oven overflowed. Otherwise this was very good especially with some vanilla ice cream on top! Read More
(11)
Rating: 5 stars
11/19/2011
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. Read More
(9)
Rating: 4 stars
11/18/2009
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 cinnamon flavored ice cream. I did add about 1/2 to 1 tsp. of ginger to the mix. Read More
(6)