Thanksgiving Indian Pudding

Tiffany Bannworth

By
@MissAnubis

I made this two Thanksgivings ago. I have been thinking about it and missing its taste.

I think I will make it this year too!

Here is a tidbit of information. This wasn't a Native American dish adopted by the settlers. It was pure American creation. The reason it is called Indian Pudding is cornmeal was alternately called Indian meal originally.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12-16
Prep:
15 Min
Cook:
1 Hr 15 Min

Ingredients

1/4 c
yellow cornmeal
1/2 c
dark molasses
3 c
heavy cream
1 Tbsp
vanilla
1/2 stick
butter, diced
2
eggs
1/4 c
dark brown sugar
1 pinch
salt
1 tsp
ginger
1 Tbsp
cinnamon
1/4 c
raisins
1/4 c
sultanas

Step-By-Step

1In a pot, add cornmeal, cream, and salt. Cook on medium until cornmeal is soft. Set aside.

2Place the rest of the ingredients in a mixing bowl. Mix well.

3Then add the cream a ladle at a time, mixing between every addition, as to temper the eggs.

4Pour into a greased casserole dish. Then, place the casserole dish in a larger pan, with water.

5Bake at 300F until a knife comes out clean. Allow to cool.

6Serve with homemade ice cream.

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