New England Corn Pudding (Indian Pudding 1)

“I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)”
1hr 45mins

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Lightly grease a 6 or 8 cup soufflé dish with butter.
  3. In a medium-size saucepan over medium-low heat, scald the milk.
  4. While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
  5. Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
  6. Remove it from the heat.
  7. In a small bowl with a whisk, beat the eggs.
  8. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
  9. Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
  10. Add the butter and stir until it melts.
  11. Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
  12. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
  13. Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
  14. Remove the pudding from the water bath and cool slightly.
  15. Serve it warm with vanilla ice cream or heavy cream spooned over the top.

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