Indian Pudding


2 cups whole milk
1/3 cup finely ground cornmeal
1/4 cup molasses
3 tablespoons unsalted butter — divided
1/4 cup light or dark brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg


Preheat oven to 350 degrees. Butter a 1-quart casserole or souffle dish with 1 tablespoon of butter. Bring 2 quarts of water to a boil.

Whisk cornmeal into 2/3 cup of cold milk in small bowl. Meanwhile, bring remaining milk almost to a boil (bubbles should be appearing around the edges) over medium-high heat.

Slowly whisk cornmeal mixture into hot milk. Bring to simmer, then reduce heat and continue simmering for 15 minutes.

Remove from heat and stir in all the remaining ingredients. Pour into the buttered casserole and place the casserole in a larger baking dish with high sides. Add enough of the hot water to…

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The Next Generation Chef

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