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Indian pudding

Warm, cozy cornmeal pudding flavored with molasses and holiday spices (cinnamon, ginger etc.) served with a vanilla bean ice cream is the ultimate comfort dessert

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 35 minutes
Servings 6 people

Ingredients

  • 4 cups whole milk divided
  • 1 cup yellow cornmeal
  • 1/3 cup cold water
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup unsulfured molasses
  • 4 tablespoons butter +1 tablespoon to butter the baking dish
  • 1 pint vanilla bean or salted caramel ice cream

Instructions

  1. Pour 3 cups of the milk into a very heavy sauce pan and bring just to a boil. In a one-cup measuring cup, whisk the cornmeal with the cold water and whisk until smooth.

  2. Once the milk comes to a boil whisk the cornmeal mixture in rapidly and simmer the mixture for 20 minutes, whisking frequently.

  3. Preheat the oven to 325° and butter a 1 1/2 quart casserole or soufflé dish with 1 tablespoon of butter. 

  4. Combine the ginger, cinnamon, pumpkin pie spice, salt and sugar  and whisk into the cornmeal mixture. Stir in the molasses and remove pan from the heat

  5. With a rubber spatula, scrape the cornmeal mixture into the buttered casserole dish. Cover the mixture with the remaining 1 cup of cold milk. Do not stir in the milk in. 

  6. Dot the casserole with the butter. Place the baking dish into a 9"x13" pan to catch any overflow.

  7.  Bake for two hours uncovered. Serve hot with a scoop of ice cream in a bowl and feel the chill disappear from you!