Indian pudding in a bowl topped with a scoop of vanilla ice cream.

Indian Pudding

The deep, dark porridge known as Indian pudding was created by early colonists who, having no wheat, adapted their recipe for hasty pudding by substituting cornmeal (aka "Indian corn"). It remains a staple in old-time New England restaurants, but is little-known elsewhere. (Note how long Indian pudding bakes: plan ahead!)

  • Prep Time: 30 minutes
  • Yield: 6 Servings
  • 1/2 cup black molasses
  • 1 cup granulated yellow cornmeal
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 2 large eggs
  • 6 cups whole milk
  • Preheat oven to 450 degrees and generously grease a 2-quart baking dish, preferably one made of porcelain or stone.
  • Whisk together molasses, sugar, lard, salt, baking soda, eggs, and 3 cups of milk.
  • Bake until mixture begins to bubble, about 10 minutes. Stir in the remaining 3 cups of milk. Reduce the heat to 275 degrees, and bake for another 5-7 hours.
  • Serve warm with vanilla ice cream or whipped cream on top.

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What do you think of Indian Pudding?

3 Responses to “Indian Pudding”


January 11th, 2022

Also, the ingredients include 1 cup of granulated yellow cornmeal, yet nowhere in the Method does it list how or when the cornmeal is to be incorporated into the dish. Please dedicate someone to reviewing these recipes before including them on the website.



July 22nd, 2021

Having lived in Boston some years ago I had the opportunity to try Indian Pudding at the now-shuttered Durgin Park restaurant in the Faneuil Hall Marketplace with a few fellow Roadfooders and it was love-at-first-spoonful. I do have to wonder though, why the source for this recipe is listed as being from a Mexican restaurant in California?


Joseph Statz

May 7th, 2021

Step 2 mentions lard, but there is no lard in the ingredients.


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