Baked Indian Pudding With Maple Syrup

A rich baked dessert made with cornmeal, maple syrup, eggs, and milk is the perfect recipe for your Thanksgiving or Easter feast. Serve it warm with ice cream or topped with cream.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 35 mins
• Calories: 261 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons butter, melted
• 2 eggs, lightly beaten
• 4 cups hot milk
• 0.25 teaspoon ground cinnamon
• 0.25 cup molasses
• 0.5 cup yellow cornmeal
• 0.33333334326744 cup packed brown sugar
• 0.5 cup maple syrup
• 0.75 teaspoon ground ginger
• 0.5 cup cold milk

Recipe Instructions

Step 1

Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.

Step 2

Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.

Step 3

Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.

Step 4

Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.