Indian Pudding is a traditional dish from New England that hails back to the days of the pilgrims.
They called it Indian Pudding then and that’s what they still call it. It is an essential part of Thanksgiving dinner and everyone has their own special recipe! Some slow cook their puddings for 3-5 hours.
This version is a little easier but just as tasty.
Start by whipping eggs…
Add in milk, sugar and molasses…
…ginger, nutmeg and salt. YUM!
Slowly stir in the cornmeal and heat until it almost boils, but not quite.
Pour a little of the hot liquid into the eggs to temper. Then mix it all together.
Add in vanilla, cinnamon and butter and mix.
Pour into prepared dish and bake.
Serve with fresh whipped cream.
Indian Pudding
This is a very old recipe that originated in New England with the Pilgrims. Quite special and so delicious. @mostdeliciouslife.com
Ingredients
- 4 large eggs
- 2 cups whole milk
- 2 cups half and half
- ½ cup sugar
- ⅓ cup molasses
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup yellow cornmeal
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 Tbsp butter
Instructions
- Butter baking dish.
- Whisk eggs in a small bowl. Set aside.
- In a sauce pan mix the milk, half & half, sugar, molasses, ginger, nutmeg and salt.
- Heat and stir over med-hi heat just to where it's about to boil.
- Continue to stir and cook while sprinkling with the cornmeal until all is incorporated. Continue cooking another 2 minutes.
- Pour about ½ cup into the eggs while whisking.
- Pour the egg mixture into the cornmeal. Continue cooking until mixture thickens like polenta.
- Stir in vanilla, cinnamon and butter.
- Pour into baking dish and spread evenly.
- Bake for 35-45 minutes until pudding is set.
- Serve with fresh whipped cream and chopped pecans.