Indian Pudding

60 min · serves 6

Ingredients

• 1 quart milk
• 1 cup cold water
• 6 tablespoons cornmeal
• ½ teaspoon salt
• 1 cup molasses
• 1 teaspoon baking soda
• 3 tablespoons brown sugar
• ½ teaspoon nutmeg
• 1 tablespoon ginger
• ½ teaspoon cinnamon
• 4 egg yolks, beaten
• 4 egg whites, whipped to stiff peaks

Steps

1. Set aside ½ cup of the milk. Boil the remaining milk.
2. Add cold water to cornmeal to wet it.
3. Slowly pour the cornmeal mixture into the boiling milk. Add salt.
4. Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
5. In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar.
6. Add the spices and the beaten egg yolks to this mixture.
7. Slowly pour the molasses mixture into the cornmeal mixture.
8. Fold in the whipped egg whites.
9. Grease or butter a baking dish, add the batter, and bake for 1 hour at 350°F.

More recipes with milk, cornmeal, molasses, baking soda, brown sugar, nutmeg, ginger, cinnamon or eggs

Adapted from “Indian Pudding” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.