Best Indian Pudding 2 New England Corn Pudding Recipes

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NEW ENGLAND INDIAN PUDDING



New England Indian Pudding image

This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 3h45m

Yield 8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

  • In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.

INDIAN PUDDING



Indian Pudding image

My husband won a contest with this recipe! This is a traditional new england desert to serve at the holidays!

Provided by Malinda Coletta

Categories     Puddings

Time 3h20m

Number Of Ingredients 10

4 c milk
1/2 c corn meal
1/3 c brown sugar
1/3 c sugar
1/3 c molasses
1 tsp salt
4 Tbsp butter
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg

Steps:

  • 1. Pre heat oven to 275F.
  • 2. Heat 2 cups of milk until very hot pour slowly over corn meal stirring constantly. Cook in a double boiler for 10-15 minutes, until the cornmeal is creamy.
  • 3. Add the remaining ingredients. Spoon mixture into a well buttered 1 1/2 quart casserole dish.
  • 4. Pour the remaining milk over the top (it will look like its way too much thats ok it will be absorbed). Place into a Bain Marie and bake for 2 1/2 - 3 hours. The pudding will firm as it cools.
  • 5. To serve warm in 275F degree oven for 15 - 20 minutes spoon in to a dish and serve with whipped cream or ice cream

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)



New England Corn Pudding (Indian Pudding 1) image

I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)

Provided by Dee514

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

3 cups milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 325°F.
  • Lightly grease a 6 or 8 cup soufflé dish with butter.
  • In a medium-size saucepan over medium-low heat, scald the milk.
  • While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
  • Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
  • Remove it from the heat.
  • In a small bowl with a whisk, beat the eggs.
  • Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
  • Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
  • Add the butter and stir until it melts.
  • Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
  • Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
  • Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
  • Remove the pudding from the water bath and cool slightly.
  • Serve it warm with vanilla ice cream or heavy cream spooned over the top.

Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6

NEW ENGLAND INDIAN PUDDING



New England Indian Pudding image

It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.

Provided by echo echo

Categories     Dessert

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup cornmeal
2 cups hot milk
1/4 cup sugar
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup unsulphured molasses
1 cup cold milk
1/3 cup raisins (optional)
1/2 cup heavy cream, whipped
1 dash nutmeg

Steps:

  • Gradually stir the corn meal into the hot milk.
  • Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
  • Blend together sugar through cinnamon and add to corn meal mixture.
  • Stir in molasses and cold milk.
  • Fold in raisins if using.
  • Bake in a buttered 1-quart casserole at 275°F 2 hours.
  • Serve warm topped with whipped cream, garnished with a dash of nutmeg.

Nutrition Facts : Calories 239, Fat 12, SaturatedFat 7.4, Cholesterol 44.2, Sodium 294.4, Carbohydrate 29.2, Fiber 0.5, Sugar 16.2, Protein 4.8

OLD FASHIONED NEW ENGLAND INDIAN PUDDING



Old Fashioned New England Indian Pudding image

This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 2h25m

Yield 8-10

Number Of Ingredients 12

6 cups milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup golden raisin (optional)
whipped cream or vanilla ice cream

Steps:

  • Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
  • Preheat oven to 250.
  • In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
  • Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
  • Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
  • Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
  • Stir in the raisins (optional).
  • Pour into a 2 1/2 quart shallow casserole dish.
  • Bake for 2 hours at 250.
  • Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

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