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Baked Indian Pudding

Source of Recipe

Ron Secor
Sometimes the OLD recipes are the BEST recipes. This one has been tweaked so many times that I can't even remember where the original came from or what it consisted of. But I'm fairly certain that it started out as a recipe from Durgin-Park Restaurant in Boston--an eatery that's been in business for nearly 200 years. This is comfort food at its very best!


4 cups milk, divided
1/2 cup molasses
1/2 cup cornmeal
1/4 cup firmly packed brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 Tbsp. butter or margarine
1 egg, beaten
vanilla ice cream or whipped cream


Mix 2 cups of the milk and the molasses in a double boiler. Combine the cornmeal, brown sugar, salt, cinnamon and ginger in a small bowl and add to the milk-molasses mixture. Add the butter or margarine and cook for 20 minutes, stirring frequently.
Mix the egg with 1 cup of the remaining milk and stir into the cornmeal mixture. Pour into a greased 2-quart baking dish and bake in a preheated 325º F. oven for 1 hour. Pour the remaining cup of milk over the top of the pudding, but do not stir. Bake for 1 hour more.

Serves 6.