Indian Pudding - From Old Sturbridge Village Cookbook

Dana Ramsey


Old Sturbridge Village is a wonderful Early American living history museum in Massachusetts. My first visit was when I was in 4th grade. I fell in love with the sights and smells of the old kitchens and have to this day cooked many a meal over my Hearth. This is one recipe that I have made often and was asked by a JAP Member to post it. This recipe will have both the conventional oven recipe and the Hearth recipe.

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★★★★★ 1 vote
15 Min
2 Hr


1 qt
7 Tbsp
1 tsp
3/4 c
1 Tbsp
ginger (or you can sub. 1 tbsp. cinnamon
1/2 c
cold milk


1Modern Method:
Heat milk to boiling point. Add cornmeal and salt and stir well.
2Add molasses and spices, stirring to blend.
3Pour into buttered 2 quart baking dish and add cold milk.
4Bake in a 325° oven for 2 hours. Serve warm.
5Hearth Method: Heat milk in a shallow pottery baking dish on a trivet over coals. Add cornmeal and salt and stir well.
6Remove from heat. Add molasses and spices, stirring to blend.
7Add 1/2 cup cold milk.
8Bake for 4 to 5 hours in a brick oven. (The longer cooking period is necessary because the oven cools as time passes.) If a Dutch oven is used, bake 2 - 2 1/2 hours. (Note: I place my baking dish on a trivet inside my Dutch oven. This allows the hot air inside the oven to circulate all around the dish and to help bake it evenly.) Add fresh coals two or three times during baking. Serve Warm.

About this Recipe

Course/Dish: Other Breakfast, Puddings
Main Ingredient: Vegetable
Regional Style: American