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. Indian Pudding Go to recipes By Stonyfield Vegetarian Desserts American Gluten Free FallThis 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 Level: Medium Prep: 40 minutes Cook: 2 hours Yields: 8 Servings Print RecipeIngredients1/2 c yellow cornmeal3/4 tsp ginger1/4 tsp cinnamon1 tsp salt1/3 c brown sugar (packed)2 Tbsp butter (melted)2 eggs1/4 c light molasses1/2 c maple syrup1 cStonyfield Organic Whole Milk Smooth & Creamy Plain3 c Stonyfield Organic Whole Milk1/2 c Stonyfield Organic Whole Milk (cold)directionsStep 1Using a double boiler, slowly stir cornmeal into hot milk.Step 2Cook over boiling water, stirring occasionally for 20 minutes.Step 3Preheat oven to 300°.Step 4Lightly grease 2-quart baking dish.Step 5In small bowl, combine rest of ingredients, except cold milk.Step 6Stir into cornmeal mixture and mix well.Step 7Turn into prepared dish.Step 8Pour cold milk on top without stirring.Step 9Bake uncovered for 2 hours, or just until set but quivery on top.Step 10Do not overbake.Step 11Let stand 30 minutes before serving.Step 12Serve warm with vanilla ice cream or light cream