Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.

Ingredients Nutrition


  1. Gradually stir the corn meal into the hot milk.
  2. Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
  3. Blend together sugar through cinnamon and add to corn meal mixture.
  4. Stir in molasses and cold milk.
  5. Fold in raisins if using.
  6. Bake in a buttered 1-quart casserole at 275°F 2 hours.
  7. Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Most Helpful

I enjoyed this a lot. I used skim milk that I made with dry milk, splenda for the sugar, and I did add the raisins (but omitted the cream). I was a tad concerned that it would not thicken because of the skim milk, but it worked just fine. A lovely molasses taste. Only issue I had was that this does not reheat as well as I would have liked. One I'll repeat in the winter, though!

ladypit April 24, 2007

I really enjoyed this Indian was perfectly spiced and just sweet enough. When I made this pudding, I was expecting something the consistency of a flan or baked custard, but this was more the consistency of a stovetop pudding (i.e., a little thinner). Regardless, it was very tasty. Thanks for posting!

Aunt Cookie September 06, 2006

I loved this old-fashioned spiced pudding. I had never tried anything like this and I was not disappointed. I loved th subtle molasses flavor and the fact that it was easy to put together than it just baked slowly in the oven.I left out the raisins and I served it warm with fresh whipped cream. I think that it would taste great cold too.

akgrown August 17, 2006