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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/indian-molasses-cornmeal-pudding-recipe/