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thanksgiving indian pudding

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

I made this two Thanksgivings ago. I have been thinking about it and missing its taste. I think I will make it this year too! Here is a tidbit of information. This wasn't a Native American dish adopted by the settlers. It was pure American creation. The reason it is called Indian Pudding is cornmeal was alternately called Indian meal originally.

(1 rating)
yield 12 -16
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For thanksgiving indian pudding

  • 1/4 c
    yellow cornmeal
  • 1/2 c
    dark molasses
  • 3 c
    heavy cream
  • 1 Tbsp
    vanilla
  • 1/2 stick
    butter, diced
  • 2
    eggs
  • 1/4 c
    dark brown sugar
  • 1 pinch
    salt
  • 1 tsp
    ginger
  • 1 Tbsp
    cinnamon
  • 1/4 c
    raisins
  • 1/4 c
    sultanas

How To Make thanksgiving indian pudding

  • 1
    In a pot, add cornmeal, cream, and salt. Cook on medium until cornmeal is soft. Set aside.
  • 2
    Place the rest of the ingredients in a mixing bowl. Mix well.
  • 3
    Then add the cream a ladle at a time, mixing between every addition, as to temper the eggs.
  • 4
    Pour into a greased casserole dish. Then, place the casserole dish in a larger pan, with water.
  • 5
    Bake at 300F until a knife comes out clean. Allow to cool.
  • 6
    Serve with homemade ice cream.
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