Indian Pudding

Oxmoor House
6 to 8 servings


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4 cups milk
1/3 cup molasses
1/2 cup yellow cornmeal
1/4 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt


Combine milk and molasses in a saucepan; mix well. Add remaining ingredients. Cook over medium heat, stirring constantly, 10 minutes or until thickened.

Pour pudding into a greased 1-quart casserole. Bake, uncovered, at 300° for 1 hour. Spoon into serving bowls; serve hot.

Note: Traditionally, Indian Pudding bakes for several hours. Baking time for this recipe has been decreased to meet today's more efficient standards of food preparation.

Created date

February 2010