Intoxicating Indian Pudding

IndianpuddingIt’s better than you think.

It’s a very old dish.

It goes back to our fore mothers, in log houses, without running water or modern plumbing.

It was a holiday treat.

And it tastes better than you would imagine it would.

It really does

A dollop of whipped cream or a scoop of ice cream really sets it off.

And, it’s easy.


  • 3 cups whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish
  • 1/2 cup coarse cornmeal
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 cup black strap molasses
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup golden raisins
  • 1 1/2 cups unsweetened whipped cream or ice cream, for serving


  1. Preheat the oven to 250°F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.

  2. In a medium bowl, whisk together the cornmeal, flour, and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.

  3. Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat.

  4. Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.

    SERVES: 10

    NOTES: You can add some dried fruit if you wish.

    SOURCE: Old School Comfort Food



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