Get ready to transport your taste buds to a bygone era of home-cooked comfort with this incredible Indian Meal Pudding recipe that has been warming hearts and filling bellies for generations! This isn't just a dessert - it's a delicious time machine that connects you to the rich culinary heritage of American home cooking. Imagine a creamy, golden dish that combines the rustic charm of cornmeal with a perfect balance of sweetness and texture that will make your family beg for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 4 cups milk
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 cup butter, melted
- 2 eggs, beaten
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine the cornmeal and salt, creating a dry ingredient base.
- In a separate large saucepan, slowly heat the milk over medium heat until it begins to steam, but do not let it boil.
- Gradually whisk the cornmeal mixture into the hot milk, stirring constantly to prevent lumps from forming. Continue cooking and stirring for about 5 minutes until the mixture thickens.
- Remove the cornmeal and milk mixture from heat and let it cool slightly for 5-10 minutes.
- In a separate bowl, mix the sugar, baking powder, melted butter, and beaten eggs until well combined.
- Slowly fold the egg mixture into the warm cornmeal mixture, stirring thoroughly to create a smooth, consistent batter.
- Pour the entire mixture into the prepared baking dish, spreading it evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the pudding cool for 15-20 minutes before serving. The pudding can be served warm or at room temperature.
- Optional: Serve with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup for added sweetness.
Tips
- Use fresh, high-quality cornmeal for the best flavor and texture.
- Whisk constantly when combining cornmeal with hot milk to prevent lumps from forming.
- Let the mixture cool slightly before adding eggs to prevent them from scrambling.
- For an extra-rich pudding, consider using whole milk or even half-and-half.
- Check the pudding a few minutes before the recommended baking time to prevent over-browning.
- Allow the pudding to rest after baking - this helps it set and makes serving easier.
- Experiment with toppings like fresh berries, vanilla ice cream, or a caramel drizzle to make this classic recipe your own.
- This pudding tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 95mg
