Return to Content

Moody's Indian Pudding

by in Jul 2011
Moody’s Indian Pudding
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Recipe by Cynthia Hilton

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 quart milk
  • 5 tablespoons cornmeal
  • 2 tablespoons margarine
  • 3/4 cup molasses
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 eggs, well-beaten
  • 1 cup evaporated milk


Scald the milk with the cornmeal added; then mix in margarine, molasses, salt, spices, and eggs.
Pour into a well-greased dish. Add the evaporated milk, but don't stir.
Bake 1 hour at 350°. Serve warm with a scoop of ice cream.
Updated Friday, June 10th, 2011

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111