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Indian Pudding

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Indian Pudding

A New England classic, Indian pudding has been around since an absence of wheat forced the pilgrims to use “Indian meal,” or cornmeal, in their puddings.


2 cups milk 1 teaspoon cinnamon
3/4 cup molasses 1/2 teaspoon ginger
1 1/4 cups sugar 1/4 teaspoon nutmeg
3/4 cup cornmeal 1/4 teaspoon allspice
2 cups organic whole milk french vanilla yogurt 1/2 teaspoon salt
2 tablespoons butter (plus extra for greasing baking dish)


Preheat oven to 350F. Place 1 1/2 cups of milk in sauce pan over medium heat. Stir in molasses and sugar. When well incorporated, turn heat to low. Slowly sprinkle cornmeal over mixture using a whisk to break up any lumps. Continue whisking for 8-10 minutes. Remove from heat, add yogurt and butter. Stir in all the spices.

Pour into greased baking dish. Pour remaining 1/2 cup of milk on top of pudding. Bake for 1 hour until set. Serve with organic vanilla frozen yogurt. Makes 8 servings.

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