Indian Pudding

Indian Pudding

About This Recipe

Active time:30 minutes
Total time:2 1/2 hours
This recipe appears in: Indian Pudding, a New England Thanksgiving Tradition


  • 4 cups milk
  • 1/2 cup cornmeal
  • 2 tablespoons butter
  • 1/2 cup molasses
  • 1/2 cup maple syrup (preferably Grade B)
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • Pinch nutmeg
  • 2 eggs, well beaten


  1. 1

    Preheat oven to 325°F.  Butter a 2-quart casserole dish.

  2. 2

    In a medium pot, bring milk to a gentle simmer.  Very slowly whisk in cornmeal briskly to prevent clumping.  Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well.  Remove from heat.  Stir in the butter, molasses, maple syrup, salt, and spices until well blended.  In a small bowl, whisk the eggs.  Slowly whisk about ¼ cup of the hot pudding mixture into the eggs, then whisk the tempered mixture back into the pot.  This prevents the eggs from scrambling.

  3. 3

    Pour mixture into a buttered casserole dish and bake about 1½ hours, until center is set (the center will still be soft, but you don’t want it to look liquidy).  You can set this dish into a pan of hot water while baking if you prefer.  Remove from oven and let sit at least 20 minutes.  Serve warm with vanilla bean ice cream.

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