Baked Indian Pudding



  • 3 cups whole milk
  • 1/2 cup cornmeal
  • 1/2 cup molasses
  • 1/4 cup butter or margarine
  • 1 egg, beaten
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Dash of cinnamon and ginger

Lemon Sauce

  • 1/2 cup butter
  • 3/8 cup granulated sugar
  • 2 eggs, beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon ground nutmeg
  • 1/2 cup hot water


  1. Heat oven to 300 degrees F.
  2. Pudding: In a saucepan, mix milk and molasses. Stir in cornmeal. Cook over medium heat and stir until thickened (about 10 minutes). Remove from heat and add butter.
  3. In a separate bowl, mix egg, sugar, salt and spices to taste. Add 1/2 cup of hot mixture to egg-sugar mixture. Stir, then add egg-sugar mix to hot mix. Stir again. Pour into a 1-quart casserole dish and set in a bed of water.
  4. Bake for about 1 1/2 hours. The top will spring to the touch when done.
  5. Serve with Lemon Sauce.
  6. Lemon Sauce: Melt butter and mix with sugar. Beat in egg and lemon juice. Mix in nutmeg and pour hot water over all and blend. Place over a double boiler and cook over low heat. When thickened, remove from heat and serve. A tablespoon or two of brandy can be blended in easily before serving, if desired.