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Ada's Baked Indian Pudding

Nov/Dec 2015


Ada’s Baked Indian Pudding
6 votes, 3.50 avg. rating (71% score)
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Ada suggests using a double boiler to cook the cornmeal mixture. Serve warm with whipped cream.

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  • 2 cups milk
  • 1/2 cup cornmeal
  • 1 egg, beaten
  • 1/3 cup sugar
  • 1/2 cup maple syrup
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 cup milk


Scald 1-3/4 cups milk, saving 1/4 cup to moisten cornmeal. Stir cornmeal and reserved 1/4 cup milk into scalded milk. Stir until thickened and cook 5 minutes. Add beaten egg, sugar, syrup, and spices mixed together. Cook a few minutes. Add 1 cup cold milk and beat well. Pour into well-greased 2-quart casserole dish, set in pan of hot water, and bake slowly (275 to 300 degrees F), stirring several times, for 2 hours.
Updated Wednesday, December 12th, 2007

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