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Indian Pudding

This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2006


  • 4 cups half-and-half
  • 3/4 cup unsulfured molasses
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup yellow cornmeal
  • Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)


  1. Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.

  2. Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.

Cook's Notes

You can use white cornmeal instead of yellow.


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