Indian Molasses Cornmeal Pudding Recipe

Introduction

Indian Pudding is a warm, comforting dessert with rich flavors of molasses and spices. This traditional American classic is creamy and satisfying, perfect for chilly evenings or holiday gatherings. Simple to make, it’s a nostalgic treat that delights every time.

Ingredients

• 4 large eggs
• 2 cups whole milk
• 2 cups half and half (half cream or single cream in the UK)
• 1/2 cup granulated sugar
• 1/3 cup molasses (add up to 1/2 cup for stronger flavor)
• 1/2 tsp powdered ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup yellow cornmeal
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F and butter a 2-quart casserole dish. Prepare a larger pan that can hold the casserole for a water bath to ensure even baking.
2. Step 2: Crack the eggs into a medium bowl and whisk until combined. Set aside.
3. Step 3: In a medium heavy-bottomed saucepan, combine milk, half and half, sugar, molasses, ginger, nutmeg, and salt. Heat gently until scalding but not boiling, stirring almost constantly to dissolve the sugar and blend the spices.
4. Step 4: Gradually sprinkle the cornmeal into the hot milk mixture while whisking. Cook for 2 minutes, whisking constantly to prevent lumps.
5. Step 5: Temper the beaten eggs by slowly whisking about 1/2 cup of the hot cornmeal mixture into them. Then pour the egg mixture back into the saucepan, whisking continuously. Reduce heat and cook for another 3 minutes, stirring constantly until the pudding thickens and bubbles like polenta.
6. Step 6: Stir in the vanilla extract, then pour the mixture into the prepared casserole dish. Place the casserole into the larger pan and carefully add hot water until it reaches about halfway up the sides of the casserole.
7. Step 7: Bake in the oven for 45 minutes until the pudding is set and lightly browned on top.
8. Step 8: Scoop the pudding into serving bowls and serve hot, ideally with a scoop of vanilla ice cream for added creaminess.

Tips & Variations

• For a richer flavor, increase molasses to 1/2 cup, but taste carefully as it can become strong.
• Use a silicone spatula during cooking to scrape the bottom and sides of the pan to prevent scorching.
• Add a pinch of cinnamon for an additional warm spice note.
• Serve with whipped cream or a drizzle of maple syrup instead of ice cream for variation.

Storage

Store leftover Indian pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a warming oven until warmed through. It may thicken upon standing; stir in a splash of milk if needed to loosen before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, whole milk and half and half provide the best creaminess, but you can substitute with milk alternatives like almond or oat milk. Keep in mind this may slightly change the texture and flavor.

Is Indian pudding gluten-free?

Traditional Indian pudding uses yellow cornmeal, which is naturally gluten-free. Just be sure your cornmeal is certified gluten-free if you have gluten sensitivities.

Indian Molasses Cornmeal Pudding Recipe

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Indian Pudding is a traditional American dessert with roots in colonial America, featuring a creamy, spiced cornmeal custard enriched with molasses and warm spices. It is baked in a water bath to achieve a smooth, pudding-like texture and served hot, often with vanilla ice cream for a comforting and nostalgic treat.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Mixture

• 4 large eggs

Dairy

• 2 cups whole milk
• 2 cups half and half (half cream or single cream in the UK)

Sweeteners & Spices

• 1/2 cup granulated sugar
• 1/3 cup molasses (can increase up to 1/2 cup for stronger flavor)
• 1/2 tsp powdered ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt

Main Ingredient

• 1 cup yellow cornmeal

Flavoring

• 1 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Butter a 2-quart casserole dish to prevent sticking. Prepare a larger roasting pan that can accommodate the casserole dish for the water bath.
2. Beat Eggs: Crack the 4 large eggs into a medium bowl and whisk them lightly until smooth. Set aside for later use.
3. Heat Liquids and Spices: In a medium heavy-bottomed saucepan, combine the whole milk, half and half, granulated sugar, molasses, powdered ginger, nutmeg, and salt. Heat the mixture over medium heat, stirring almost constantly, until it reaches just below a simmer (scalding point). This helps dissolve the sugar and blend the flavors.
4. Add Cornmeal: Gradually sprinkle the yellow cornmeal into the hot liquid while whisking constantly to avoid lumps. Continue cooking and whisking for 2 minutes to slightly thicken the mixture.
5. Temper Eggs and Thicken: Pour about 1/2 cup of the hot cornmeal mixture into the beaten eggs while whisking vigorously to temper them. Then, return the egg mixture to the saucepan and cook over low heat for another 3 minutes, stirring constantly with a silicone spatula to prevent scorching. The mixture should thicken and bubble like polenta.
6. Add Vanilla and Transfer to Casserole: Stir the vanilla extract into the thickened mixture. Pour the batter into the prepared casserole dish. Place the casserole dish in the larger pan and add very hot water to the larger pan until it reaches halfway up the sides of the casserole dish, creating a water bath for even baking.
7. Bake: Bake in the preheated oven for 45 minutes until the pudding is set and slightly puffed at the edges.
8. Serve: Scoop the warm Indian pudding into serving bowls and optionally top with a scoop of vanilla ice cream for a creamy contrast. Serve hot for best flavor and texture.

Notes

• Be sure to stir constantly when adding cornmeal and after adding eggs to avoid lumps and scorching on the bottom of the pan.
• Using a water bath during baking ensures gentle, even cooking and a smooth texture.
• Adjust the molasses quantity between 1/3 to 1/2 cup depending on desired richness of flavor.
• Leftover pudding can be refrigerated and gently reheated before serving.

Keywords: Indian Pudding, traditional dessert, cornmeal pudding, molasses dessert, classic American recipe, custard pudding, baked pudding