This traditional New England recipe was first prepared by the Pilgrims. It got the name ‘Indian Pudding’ because the corn meal used was provided by the American Indian tribes in the region.
This traditional New England recipe was first prepared by the Pilgrims. It got the name 'Indian Pudding' because the corn meal used was provided by the American Indian tribes in the region.
Ready In: 3 hours
Prep: 40 minutes
Cook: 2 hours
Yields: 8 Servings
- 1/2 c yellow cornmeal
- 3/4 tsp ginger
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/3 c brown sugar (packed)
- 2 Tbsp butter (melted)
- 2 eggs
- 1/4 c light molasses
- 1/2 c maple syrup
- 1 cStonyfield Organic Whole Milk Smooth & Creamy Plain
- 3 c Stonyfield Organic Whole Milk
- 1/2 c Stonyfield Organic Whole Milk (cold)
Using a double boiler, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occasionally for 20 minutes.
Preheat oven to 300°.
Lightly grease 2-quart baking dish.
In small bowl, combine rest of ingredients, except cold milk.
Stir into cornmeal mixture and mix well.
Turn into prepared dish.
Pour cold milk on top without stirring.
Bake uncovered for 2 hours, or just until set but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm with vanilla ice cream or light cream