Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

The Griswold Inn, built in 1776 in Essex, Connecticut, has promised first-class accomodations to travelers since the stagecoach-steamboat days. This traditional molasses-rich dessert isn't as popular as it used to be, but it remains a very tasty treat. Despite the title, early New England settlers did not adapt this recipe from native Americans: 'Indian' refers to the 'Indian meal' used - cornmeal, as wheat flour wasn't available. Serve warm with vanilla ice cream.


  1. Preheat oven to 350F and butter a 13 x 9" pan.
  2. Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
  3. Bring to a boil; gradually add cornmeal, stirring occasionally.
  4. Stir in molasses.
  5. Pour mixture into buttered pan.
  6. Bake for an hour and 15 minutes or until pudding is set.