Recipe · Dessert
Baked Indian Pudding
Ingredients
- 5 cups whole milk
- 1/3 cup yellow cornmeal (“Indian meal”)
- 1/2 cup molasses
- 1 tsp salt
- 1 tsp ground ginger (optional)
- Butter for the dish
- Cream or vanilla ice cream, to serve
Directions
- Heat the oven to 300°F and butter a 2-quart baking dish.
- Scald the milk in a saucepan, then whisk in the cornmeal slowly. Cook over low heat, stirring often, for 15 to 20 minutes, until it starts to thicken.
- Stir in the molasses, salt and ginger and pour into the dish.
- Bake for about 2 hours, until set and the top is dark brown. Don’t bake it too fast, or it won’t separate into the creamy whey that makes it good.
- Serve warm with cream.
Slow cooker option
Make the cornmeal mixture on the stove through step 3, pour it into a buttered slow cooker, and cook on low for 3 to 4 hours, until set around the edges. Lay a paper towel under the lid to catch condensation.
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