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Indian Pudding

Updated February 23, 2016
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Spicy, coarse, and dark brown, an old-fashioned dessert that celebrates the Indians' gift of com. Serve with heavy cream or vanilla ice cream.

8 to 10 servings

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert

Mealdinner

Taste and Texturerich, spiced, sweet

Type of Dishdessert, pudding

Ingredients

  • 4 cups milk
  • ½ cup yellow cornmeal
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup molasses
  • 1 teaspoon salt
  • 4 tablespoons butter
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon

Instructions

Preheat the oven to 275°F. Heat 2 cups of the milk until very hot and pour it slowly over the cornmeal, stirring constantly. Cook in a double boiler over simmering water for 10-15 minutes, until the cornmeal mixture is creamy. Add the remaining ingredients and mix well. Spoon into a buttered 1½-quart baking dish, pour the remaining 2 cups of milk on top, set into a pan of hot water, and bake for 2½-3 hours or until set. The pudding will become firmer as it cools.

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