Dawn NoltAuthorDawn Nolt
RatingDifficultyIntermediate

Traditional American Indian pudding, perfect for Thanksgiving, is a baked custard pudding made with cornmeal, molasses, milk and eggs.

Yields10 Servings
Cook Time2 hrs

 6 cups milk
 ½ cup butter
 ½ cup yellow cornmeal
 ¼ cup flour
 1 tsp salt
 ½ cup molasses
 3 Nature's Yoke eggs, beaten
  cup sugar
 1 tsp cinnamon
 1 tsp nutmeg
 1 cup golden raisins
 whipped cream or vanilla ice cream

1

Heat the milk and butter in microwave until boiling, or scald in a large double boiler. In a pot on a stove, keep hot over medium heat.

2

Preheat oven to 250 F.

3

Make cornmeal milk base: In a separate bowl, mix cornmeal, flour and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4

Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture. Stir to combine.

5

Stir in the sugar and spices, until smooth, then add the raisins.

6

Pour into a shallow 2 1/2 quart casserole dish. Bake for 2 hours in preheated oven. Allow pudding to cool about an hour before serving warm with vanilla ice cream or whipped cream.

Ingredients

 6 cups milk
 ½ cup butter
 ½ cup yellow cornmeal
 ¼ cup flour
 1 tsp salt
 ½ cup molasses
 3 Nature's Yoke eggs, beaten
  cup sugar
 1 tsp cinnamon
 1 tsp nutmeg
 1 cup golden raisins
 whipped cream or vanilla ice cream

Directions

1

Heat the milk and butter in microwave until boiling, or scald in a large double boiler. In a pot on a stove, keep hot over medium heat.

2

Preheat oven to 250 F.

3

Make cornmeal milk base: In a separate bowl, mix cornmeal, flour and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4

Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture. Stir to combine.

5

Stir in the sugar and spices, until smooth, then add the raisins.

6

Pour into a shallow 2 1/2 quart casserole dish. Bake for 2 hours in preheated oven. Allow pudding to cool about an hour before serving warm with vanilla ice cream or whipped cream.

Indian Pudding