Indian Pudding Recipe

Indian Pudding picture


Main Ingredient


 Yellow cornmeal1⁄2 Cup (8 tbs)
 Water1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Milk3 Cup (48 tbs)
 Egg1 , beaten
 Sugar1⁄3 Cup (5.33 tbs)
 Molasses1⁄2 Cup (8 tbs)
 Butter1 Tablespoon
 Ground cinnamon1 Teaspoon
 Ground ginger1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1645 Calories from Fat 380

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol 311.5 mg

Sodium 1401.9 mg58.4%

Total Carbohydrates 295 g98.4%

Dietary Fiber 8.3 g33%

Sugars 196.3 g

Protein 34 g67.9%

Vitamin A 26.6% Vitamin C 0.61%

Calcium 119.6% Iron 69.1%

*Based on a 2000 Calorie diet


Preheat oven to 325°.
Mix cornmeal, water, salt, and 2 cups of the milk in a saucepan.
Bring to a gentle boil and boil for 10 minutes while stirring.
In bowl, mix egg, sugar, molasses, butter, and spices.
Stir into cornmeal mixture.
Pour into greased baking pan.
Pour 1 cup milk over top.
Bake in a bain-marie for 30 minutes.
Stir if milk has not evaporated.
Bake an additional 1 1/2 hours.
Serve warm or at room temperature with cream or ice cream.