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Baked Indian Pudding

This recipe is from an IC safe cookbook.


3 cups milk

3 tbsp yellow cornmeal

1/2 cup dark molasses (if can tolerate)

1 egg

1/2 cup sugar

1 tbsp melted butter

1/2 tsp ground ginger (if can tolerate)

1/2 tsp cinnamon (if can tolerate)


Preheat oven to 300F. Heat milk in saucepan when it comes to a boil, gradually stir in cornmeal, using wire whisk. Cook stirring constantly, until slightly thickened. Stir in molasses. Beat egg in a large mixing bowl and add sugar, butter, ginger, cinnamon and salt. Pour in hot mixture stirring rapidly. When blended, pour the mixture into a greased baking dish. Bake for one hour or until knife comes out clean.

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