Indian Pudding


  • 1/2 cup yellow cornmeal
  • 3 cups of whole milk
  • 1 cup Brown Cow Cream Top plain yogurt
  • 1/2 cup maple syrup
  • 1/4 cup light molasses
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1/3 cup brown sugar, packed
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 cup whole milk, cold


Using a double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally for 20 minutes. Preheat oven to 300°F. Lightly grease 2-quart baking dish. In small bowl, combine rest of ingredients, except cold milk. Stir into cornmeal mixture and mix well. Turn into prepared dish. Pour cold milk on top without stirring. Bake uncovered for 2 hours, or just until set but quivery on top. Do not over bake. Let stand 30 minutes before serving. Serve warm with vanilla ice cream or light cream

8 servings

Contact Us Terms & Conditions Privacy Statement