Indian Pudding


  • 4 cups whole milk, divided
  • 1/2 cup yellow cornmeal
  • 1/2 cup molasses
  • 1/2 cup light-brown sugar
  • 4 tablespoons (1/2 stick) butter, softened
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg


  • Preheat oven to 300°F. Butter a 1½-quart casserole dish.
  • Bring 2 cups of milk to a simmer in a double boiler over high heat.
  • Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth.
  • Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, ginger, cinnamon, and nutmeg, then stir until smooth.
  • Pour the mixture into the greased casserole dish, then pour the remaining 2 cups of cold milk over the top.
  • Bake for 2 hours, or until the pudding is firm and the top is browned.