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Baked Indian Pudding With Maple Syrup
Baked Indian Pudding With Maple Syrup
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
185 minutes
Indulgent cornmeal pudding sweetened with maple syrup, perfect for Thanksgiving or Easter. Serve warm with ice cream or cream.
Ingredients:
  • 4 cups hot milk
  • 0.5 cup yellow cornmeal
  • 0.5 cup maple syrup
  • 0.33333334326744 cup packed brown sugar
  • 0.25 cup molasses
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 0.75 teaspoon ground ginger
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup cold milk
Instructions:
  • Gently pour 4 cups of hot milk into a double boiler set over simmering water. Gradually whisk in cornmeal and cook until thickened, around 20 minutes, stirring occasionally.
  • Preheat your oven to 300 degrees F (150 degrees C) and generously grease a 2-quart round baking dish.
  • In a bowl, combine maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon, whisking until smooth. Mix maple syrup mixture into the cornmeal-milk mixture until well blended, then pour into the baking dish. Lastly, drizzle 1/2 cup of cold milk over the top of the pudding before baking.
  • Bake for about 2 hours until just set on top with a slight jiggle. Allow to rest for 30 minutes before serving.

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