Indian Pudding

Indian Pudding

Traditional American Indian pudding, perfect for Thanksgiving, is a baked custard pudding made with cornmeal, molasses, milk and eggs.
Cook Time 2 hrs
Total Time 2 hrs
Servings 10

Ingredients
  

  • 6 cup milk
  • 1/2 cup butter
  • 1/2 cup yellow cornmeal
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 cup molasses
  • 3 Nature's Yoke eggs, beaten
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup golden raisins
  • whipped cream or vanilla ice cream

Instructions
 

  • Heat the milk and butter in microwave until boiling, or scald in a large double boiler. In a pot on a stove, keep hot over medium heat.
  • Preheat oven to 250 F.
  • Make cornmeal milk base: In a separate bowl, mix cornmeal, flour and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
  • Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture. Stir to combine.
  • Stir in the sugar and spices, until smooth, then add the raisins.
  • Pour into a shallow 2 1/2 quart casserole dish. Bake for 2 hours in preheated oven. Allow pudding to cool about an hour before serving warm with vanilla ice cream or whipped cream.
Keyword pudding

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