Ingredients3 h 5 m servings 260
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Per Serving: 260 calories; 7 43.4 6.8 65 394 Full nutrition
ReviewsRead all reviews 7
Omitting the brown sugar still made comfort food at it's best! Because of using custard cups, I baked my puddings in a pan of water. After 90 minutes, I turned off the oven, and left the puddi...
Made this exactly as is. Needed a Native American recipe and this seemed more authentic than the other recipes I had seen and seemed a little more special. I was so glad I made this. It was ...
Made this for Thanksgiving and I added raisins to the batter, and walnuts on the top when there was an hour left to bake. It was a big hit and some guests asked for this recipe which I was more...
Never had it before. Quite good. Did not know what to expect. Family really liked it. J
I've loved Indian Pudding since I was a little kid. We got it in a can to take home or as a regular serving from Howard Johnson restaurants/motels. This recipe is delicious and better than what ...
I didn't use all the brown sugar and it was plenty sweet. Next time I'm going for all molasses and maple.