New England Corn Pudding (Indian Pudding 1)
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3 cups milk
- 1 cup heavy cream
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup light brown sugar, lightly packed
- 1⁄2 cup molasses
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 4 large eggs
- 4 tablespoons unsalted butter, cut into 4 pieces
directions
- Preheat the oven to 325°F.
- Lightly grease a 6 or 8 cup soufflé dish with butter.
- In a medium-size saucepan over medium-low heat, scald the milk.
- While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
- Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
- Remove it from the heat.
- In a small bowl with a whisk, beat the eggs.
- Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
- Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
- Add the butter and stir until it melts.
- Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
- Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
- Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
- Remove the pudding from the water bath and cool slightly.
- Serve it warm with vanilla ice cream or heavy cream spooned over the top.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)