Indian Pudding 2 New England Corn Pudding
Indulge in the rich, nostalgic flavors of New England with this creamy Indian Pudding, a traditional cornmeal-based dessert infused with warm spices and the deep sweetness of molasses. Perfectly balanced with brown sugar, cinnamon, and ginger, this pudding bakes slowly to develop a luscious, custard-like texture with a caramelized top. Optional raisins add bursts of softness, while a serving of whipped cream or vanilla ice cream elevates it into a comforting, decadent treat. With just 15 minutes of prep time, this classic New England dish is a cozy, slow-baked dessert that’s perfect for chilly evenings or festive gatherings. Serve it warm for a true taste of Americana that’s simple, satisfying, and unforgettable.
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Recipe Information
Ingredients
- 5 cups Whole milk
- 0.5 cup Yellow cornmeal
- 0.5 cup Molasses
- 0.25 cup Brown sugar
- 3 tablespoons Butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 Eggs
- 0.5 cup Raisins (optional)
- 1 optional Whipped cream or vanilla ice cream (for serving)
Instructions
Preheat your oven to 325°F (163°C). Grease a 1.5 to 2-quart baking dish and set it aside.
In a medium-sized pot, heat the milk over medium heat until small bubbles form along the edges but do not let it boil.
Gradually whisk in the cornmeal, ensuring no lumps form, and cook over medium-low heat, stirring constantly, for about 5 minutes or until slightly thickened.
Remove the pot from heat and whisk in the molasses, brown sugar, butter, cinnamon, ginger, salt, and vanilla extract. Stir until fully combined.
In a small bowl, beat the eggs lightly. Slowly add a small amount of the hot cornmeal mixture to the eggs, whisking constantly to temper them. Gradually whisk the egg mixture back into the cornmeal mixture.
If using raisins, fold them into the mixture at this stage.
Pour the pudding mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 2 hours, or until the pudding is set and a knife inserted near the center comes out clean. The top will develop a darker, caramelized layer.
Remove from the oven and let the pudding cool slightly before serving. Serve warm with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 344.0 g | 125% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 266.9 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 2017 mg | 155% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5142 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
