Sunday, November 7, 2010

Sweet Indian Pudding

3 cups milk
1/3 cup molasses
1/3 cup yellow cornmeal
1 beaten egg (I put in 2)
1/4 cup sugar
2 tablespoons buter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In saucepan, combine the milk and molasses: stir in cornmeal. Cook and stir till thick, about 1 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Bake, uncovered in a 1-quart casserole at 300 degrees about 1 1/2 hours. Serves 6

Another version:

Indian Pudding

Make as above EXCEPT omit egg and sugar. Bake 1 hour at 300 degrees.


  1. This looks interesting. I'm wondering, what is the consistency? Also, about how much does this make? Do your kids eat it?

  2. My kids do eat it~not a lot of it but in honor of Native Americans. They like it but probably would like it better with whipped cream! As the recipe says, bake it in a quart casserole but I think it's about 3/4 full. Probably enough for your crowd as they might not be too adventurous.