Baked Indian Pudding Recipe

Baked Indian Pudding
submitted by sumit at




 Milk4 Cup (64 tbs)
 Cornmeal1⁄2 Cup (8 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Egg3 , beaten
 Cinnamon1⁄2 Teaspoon
 Ginger1⁄2 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Molasses1⁄2 Cup (8 tbs)
 Ice cream/Whipped cream1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 342 Calories from Fat 99

% Daily Value*

Total Fat 11 g17%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 133 mg

Sodium 284.1 mg11.8%

Total Carbohydrates 53 g17.8%

Dietary Fiber 1.2 g5%

Sugars 36.7 g

Protein 10 g19.8%

Vitamin A 7.8% Vitamin C 0.4%

Calcium 27.4% Iron 13%

*Based on a 2000 Calorie diet


Scald 3 cups of the milk.
Combine the remaining 1 cup milk with the cornmeal.
Add to the hot milk, and cook over medium heat until slightly thickened, stirring constantly.
Remove from heat.
Stir 1/2 cup of the cornmeal mixture into the beaten eggs, then add eggs, cinnamon, ginger, nutmeg, salt, and molasses to the pudding.
Mix thoroughly.
Pour into a greased 2 quart casserole.
Bake in a 350°F.
Oven for 1 1/2 hours.
Serve hot with ice cream or whipped cream.