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Indian Pudding

Prep Time
20 Minutes
Cook Time
120 Minutes
Total Time
140 Minutes
Recipe Instructions

Stir corn meal, a little at a time, into the hot milk and cook over low heat or in the top of a double boiler, stirring constantly, for 15 minutes or until thick. Remove from heat. Mix together sugar, baking soda, salt, ginger, and cinnamon, then stir into the corn-meal mixture. Add molasses and cold milk, mixing thoroughly. Pour into a 1-quart casserole and bake in a preheated 275° oven for 2 hours. Serve warm with whipped cream and a light sprinkling of freshly grated nutmeg. Serves 6 to 8.

Recipe Yield
6
Description

In February, 1809, Mrs. Samuel Harrison Smith, a prominent figure in Washington society, recorded in a letter to her sister-in-law that one of her guests, a Mr. Hauto, “to our great entertainment, had some difficulty in making way with his indian pudding and molasses, but when I assured him that this dish was immortalized by the greatest poet of our country [Joel Barlow], he made out to mortalize it.” 

Recipe Ingredient
  • 1/4 cup corn meal 
  • 2 cups hot milk 
  • 1/4 cup sugar 
  • 1/8 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 cup molasses 
  • 1 cup cold milk 
  • Whipped cream 
  • Nutmeg 

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