Thanksgiving Indian Pudding

Tiffany Bannworth


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.


★★★★★ 1 vote

15 Min
1 Hr 15 Min


  • 1/4 c
    yellow cornmeal
  • 1/2 c
    dark molasses
  • 3 c
    heavy cream
  • 1 Tbsp
  • 1/2 stick
    butter, diced
  • 2
  • 1/4 c
    dark brown sugar
  • 1 pinch
  • 1 tsp
  • 1 Tbsp
  • 1/4 c
  • 1/4 c

How to Make Thanksgiving Indian Pudding


  1. In a pot, add cornmeal, cream, and salt. Cook on medium until cornmeal is soft. Set aside.
  2. Place the rest of the ingredients in a mixing bowl. Mix well.
  3. Then add the cream a ladle at a time, mixing between every addition, as to temper the eggs.
  4. Pour into a greased casserole dish. Then, place the casserole dish in a larger pan, with water.
  5. Bake at 300F until a knife comes out clean. Allow to cool.
  6. Serve with homemade ice cream.

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