An old-fashioned New England favorite, Indian pudding is a classic American dessert that just happens to be low in calories. As with many other starch-based puddings, success with this recipe depends on long, slow cooking. Some modern interpretations add a couple of eggs to help the pudding set quickly, but the real thing is made without eggs.

Ingredients

4 1/2	cups whole milk, divided
3	tbsp sugar
2/3	cup cornmeal, stone-ground yellow
2	tbsp unsalted butter
1/2	cup molasses, unsulfured
1/2	tsp salt
1	tsp ground cinnamon
1	cup half & half, for serving

Directions

1. Spray a 1 ½- to 2-quart gratin dish or other baking dish, with vegetable cooking spray. Set a rack in the middle level of the oven and preheat to 325° F.
   
   
2. Place 3 1/2 cups of the milk and the sugar in a heavy-bottomed pan, such an enameled-iron Dutch oven. Place over low heat and bring to a simmer.
   
   
3. Meanwhile, whisk the cornmeal into the remaining 1 cup milk in a small bowl.
   
   
4. Whisk the diluted cornmeal into the hot milk a quarter at a time.
   
   
5. Continue cooking the cornmeal over very low heat, stirring often, for about 15 minutes.
   
   
6. Remove from the heat and stir in the butter, molasses, salt, and cinnamon.
   
   
7. Pour into the prepared pan. Bake the pudding for about 1 hour, or until it is set but still soft.
   
   
8. Cool the pudding briefly on a rack and serve immediately.
   
   
9. Serving: Spoon the warm pudding onto plates or dessert bowls and top each serving with 2 tablespoons of half-and-half.
   
   

Categories

Brunch, Dessert, Thanksgiving

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat Very high in sugar