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Indian Pudding

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3 c. water

1 stick butter (1/2 cup)

1/2 c. stoneground cornmeal

2/3 c. nonfat dry milk powder

2 T. unbleached flour

3/4 tsp. sea salt

1/4 c. blackstrap molasses

2 large eggs

1/4 c. sugar

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. allspice

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whipped cream or vanilla ice cream

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Using some of the above butter: generously butter a glass square baking dish (or similar sized 2 quart baking dish); set aside.

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In a medium bowl: whisk together the cornmeal, dry milk, flour, and salt; set aside.  

 

In a medium saucepan: combine the water and butter; warm over low heat until the butter melts.​

 

In a small bowl:  mix a little of the hot water/butter mixture and the molasses, and then whisk this into the cornmeal mixture.  Now add this mixture into the pan of heated water/butter,  whisk until the ingredients are fully integrated and smooth.

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Now cook this mixture, stirring constantly, for 2 minutes.

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Whisk eggs in a medium bowl. Gradually whisk in the hot cornmeal mix (1 T. at a time, up to 3 T. and stir after each T. is added) to temper the eggs.

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Pour everything into the saucepan, remove pan from heat, and gently whisk in the sugar, cinnamon, nutmeg, allspice.

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Preheat the oven to 250°.​  Bake the pudding:  pour mixture into the buttered baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, takes about 2 hours. Remove from oven; allow pudding to cool for 15 minutes before topping with ice cream or whipped cream. 

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