By Linda Ditch

Indian Pudding


4 cups milk 
5 tablespoons yellow cornmeal
2 tablespoons butter
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon each of ground ginger, cinnamon and nutmeg
2 eggs, beaten
1 cup cream


Preheat oven to 300 F. In a sauce pan, bring 3 cups of the milk to a boil. Mix 1 cup of cold milk with the cornmeal and stir slowly into the hot milk. Cook on low for 20 minutes, stirring often.

Add butter, sugar and molasses. Remove from the heat and add salt and spices. Stir in eggs.

Pour into a 1 1/2-quart baking dish and bake for 2 to 2 1/2 hours, stirring occasionally during the first hour. (I stirred it every 15 minutes.) After 1 hour, pour cream over the top and finish baking without stirring. Serve warm topped with vanilla ice cream or whipped cream.

  • Linda Ditch

    Linda Ditch

    Linda Ditch is a food writer who inherited her love of cooking from her dad. She learned most of her cooking skills watching her grandmother cook in her farmhouse kitchen, and from TV chefs like Julia Child, Jacques Pippen and Graham Kerr. Her work appears regularly in KANSAS! Magazine and Topeka Magazine. You can... Read more