Recipes > Desserts > Puddings > Cornmeal Puddings > Baked Indian Pudding

Baked Indian Pudding


  • 3 1/2 quarts of sweet milk
  • 3 heaping tablespoonfuls of cornmeal
  • 1/2 pint of molasses
  • 1 teaspoonful of salt
  • ginger to taste


Boil one quart of the milk; add to it molasses, butter, salt, and spice, and lastly the meal stirred smooth with a little cold milk; scald the whole together, and turn into a well-buttered baking-dish. When it begins to crust over, stir it all up from the bottom, and add a pint of cold milk. Repeat the process every half hour, or oftener if the pudding browns too fast, till the five pints are used; then let it bake till done. Six hours in all. Serve hot with a sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus