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Epicurious
House & Garden

Old-Fashioned Indian Pudding

By James Beard

4.2

(13)

Recipe information

  • Yield

    Serves 6

Ingredients

1 quart scalded milk
1/3 cup yellow corn meal
Pinch of salt
1/2 cup molasses
1 good teaspoon ginger

Preparation

  1. Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.

TagsPuddingDessertCornmealFlourMolassesSideDinnerNut FreeGluten FreeVegetarianEasyHouse & Garden
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