For a spicy variation, add 1/2 teaspoon each of ground cinnamon and ginger. For an apple version, pare and slice two apples and layer with the pudding mixture prior to baking. Serve hot with whipped cream or ice cream.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.

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  • Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.

  • Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.

Nutrition Facts

270.1 calories; 8.9 g protein; 47.8 g carbohydrates; 19.5 mg cholesterol; 501.9 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2008
Yum! I love both the flavor and texture of this dish!!! Read More
(13)

Most helpful critical review

Rating: 2 stars
11/15/2011
I think this is only a partial recipe which may explain some of the comments about the pudding being watery. My grandmother always made an Indian Pudding for Thanksgiving and used the same ingredients this recipe lists but before baking the pudding she would add 2 beaten eggs chopped walnuts and raisins cinnamon and ginger to the cornmeal mixture. Bake untile set. Read More
(13)
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
11/15/2011
I think this is only a partial recipe which may explain some of the comments about the pudding being watery. My grandmother always made an Indian Pudding for Thanksgiving and used the same ingredients this recipe lists but before baking the pudding she would add 2 beaten eggs chopped walnuts and raisins cinnamon and ginger to the cornmeal mixture. Bake untile set. Read More
(13)
Rating: 5 stars
07/01/2008
Yum! I love both the flavor and texture of this dish!!! Read More
(13)
Rating: 1 stars
08/20/2010
This didn't set well. Part of it set and part was watery. I used 2% milk since the recipe didn't specify so maybe it would work better with whole milk. It would probably also set better in small custard dishes not a 9x9 pan like the recipe instructs. Also the cornmeal didn't thicken the mixture; mostly it just sank to the bottom. Read More
(11)
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Rating: 3 stars
02/10/2011
I liked the flavor but the texture was difficult to master. I would bring the 4 cups of milk to a slow boil add the cornmeal molasses and salt; then omit the last two cups of cold milk. (I would pour the hot mixture directly into a baking dish). I ended up adding home-made applesauce to the final mixture to get the consistency I wanted. Read More
(8)
Rating: 3 stars
06/27/2008
It was OK. Read More
(5)
Rating: 5 stars
11/18/2018
This one is awesome original style Indian flour (Cornmeal) pudding which was adapted from British quick pudding. This is close to what I'm looking for my great grandmothers (Whittier) recipe from the 1800's thet used pearl tapioca and not baked. Read More
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