Indian Pudding: Baked Corn Custard

traditional cornmeal indian pudding in a bowl with a spoon and a scoop of vanilla ice cream
Photo Credit
Brent Hofacker/Shutterstock
Catherine Boeckmann
Yield
Makes 8 servings
Category
Puddings and Custards
Course
Desserts
Occasions
Thanksgiving
Preparation Method
Bake
Sources
Old Farmer's

Indian Pudding is a traditional warm baked custard that uses native cornmeal, milk, molasses, and cinnamon. It’s a delicious, cozy dessert! Make in advance and just reheat, topping with whipped cream or vanilla ice cream.

The origin of Indian Pudding dates back to the 1700s; it was said to be a favorite dish of Founding Father John Adams! It’s essentially a version of British Hasty Pudding (which was made by boiling wheat flour in water or milk until it thickened into a pudding), but in the New World, native corn was the grain of choice—and it was substituted for wheat in this recipe. The Native Americans made cornmeal, which early settlers called “Indian flour.” 

Over time, Indian Pudding became more of a sweet dessert (vs. savory). While it’s certainly not the prettiest pudding, this dessert more than makes up for looks with its rich flavor.

If making Indian Pudding in advance, reheat it in the microwave before serving. Sprinkle with more spices and top with whipped cream if you wish. 

Ingredients
4 cups whole milk
1/2 cup yellow cornmeal
1/2 cup molasses
1/2 cup light-brown sugar
2 tablespoons (1/4 stick) unsalted butter, softened
2 large eggs, beaten
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 300°F. Butter a 1½-quart casserole dish.
  2. Bring milk to a simmer in a double boiler over high heat.
  3. Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth.
  4. Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, sugar, ginger, cinnamon, and nutmeg, then stir until smooth.
  5. Pour the mixture into the greased casserole dish. Bake for 2 hours or until the pudding is firm and the top is browned.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s found each other. She leads digital content for the website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Mary A. Boutin (not verified)

4 years ago

Could I substitute almond or any other nut flour for the cornmeal? Does that change the cooking time or amounts?

Hi, Mary. We would not recommend that substitution. It would change the dish entirely, from texture to cook time to taste.

Kathleen (not verified)

5 years ago

Can you do this in a slow cooker/crock pot? How long would you cook it for and at what level of heat - high or low?

Yes you can crock it. 2-3 hours on high or 6-8 hours on low.

Rita (not verified)

5 years ago

What temperature do you bake it at??

Denise T (not verified)

2 years 1 month ago

The article says to heat the oven to 300 degrees.

Karen Landa (not verified)

6 years ago

I'm allergic to corn (in any form) and milk protein (butter OK as that is 100% fat). What substitutions would/could you recommend to make this? It looks yummy and I'd love to try it!
Thank you!

Hi, Karen. You can substitute the milk with any non-dairy alternative that you enjoy. Perhaps almond or cashew milk? As for the cornmeal, we’d recommend ground oats.

For the person requesting what might work instead of cornmeal, what about quinoa flakes or quinoa? Would those work?

Stephanie Stage (not verified)

6 years ago

Love the wholesome ingredients. Can’t wait to try it!!