This cornmeal pudding recipe combines the flavor of a molasses cookie with the custardy texture of a pumpkin pie. It's a warm, cozy, and simple dessert.
Cornmeal pudding, also known as Indian Pudding and Cornmeal Pone - and similar to the English's hasty pudding - has existed in some form for hundreds of years. It was originally found in places where corn and molasses were easily accessible, such as colonial New England and Jamaica. The ingredients and consistency just vary a bit depending on where you go.
This recipe combines some of the best components to create a dessert worth revisiting in modern times. And here's why you'll want to give it a try:
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It's comfort food. That may be weird to say about a dessert, but it feels homey and rustic, and it's easy to see why it was popular in simpler times. And not that we generally look to desserts to fill us up, but with a base of cornmeal, it satiates you in a way that most desserts won't.
It's neith fancy nor fussy . Yes, it takes about an hour to bake, but it simply needs the time to firm up. You don't have to worry about it looking good, rising, or anything stressful that requires skill, expertise, or a close amount of your attention.
It's a unique hybrid. There's no good way to describe it. Although called a pudding, it's not a pudding in the traditional American sense. It's not a cake or a pie, either. Maybe it's closest to a bread pudding. However, the consistency is more custardy, as you'd expect from a pumpkin pie.
If you like simple desserts, here are a few other recipes to check out:
🌽Ingredients
Here's everything you need to make this warm, comforting dessert. Most of these ingredients are pantry staples, especially during the fall and holiday seasons.
🥥Key ingredients
Cornmeal - Use quality stone-ground cornmeal for the best texture and flavor. I prefer yellow cornmeal to white, which is sweeter and more flavorful.
Milk - I use whatever I have on hand, either whole or 2% milk. You can try milk alternatives, but the results may vary depending on the kind.
Coconut milk - Adds a hint of coconut flavor to the pudding, which helps to balance the molasses and spices. Use full-fat for the most flavor.
Molasses - Creates a deep, rich sweetness. Use a standard molasses, not blackstrap molasses in this recipe.
See the recipe card below for the full list of ingredients.
📋Substitutions and Variations
Raisins - Stir in ½ cup raisins before putting the pudding in the oven
Dairy-free - Use two cans of coconut milk
Spicier - Increase the ginger to 2 teaspoons and add a ¼ teaspoon ground cloves
Sweeter - Increase the brown sugar up to ½ - ¾ cup
Individual portions - Bake in small greased ramekins for about 40 minutes
⏲️Instructions
Heat both kinds of milk in a pan over low heat. When it's just barely simmering, whisk in the cornmeal a little at a time to avoid lumps.
Then whisk in the molasses, salt, brown sugar, and spices until combined. Keep simmering for a few minutes until thickened.
Beat the eggs in a bowl, then add a ladle of the hot cornmeal pudding mixture as you whisk. Whisk for a minute, then pour this back into the pan with the butter and vanilla.
Pour the cornmeal pudding into a baking dish and bake for about an hour in a preheated oven. Serve warm and top with a scoop of ice cream.
🥄Storage
Leftover pudding can be stored in the fridge for up to four days. It's best served warm, as it becomes firm and dense when cold. Individual servings can be reheated in the microwave for about a minute.
💬FAQ
Stored in an airtight container in a cool and dark spot, cornmeal will last for about a year.
Start by making a pudding mixture with cornmeal and milk in a pot on the stove, add eggs and sweetener, then bake it in the oven until set. Check out the recipe below.
Yes, they're essentially the same ingredient. There's just a slight difference in texture between the two, but not enough to
Pairing
Try any of these recipes with this cornmeal pudding:
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📖 Recipe
Sweet Coconut Cornmeal Pudding
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This cornmeal pudding recipe has the flavor of a molasses cookie and the custardy texture of a pumpkin pie. A warm, cozy, and simple dessert.
Ingredients
- 2 cups of milk
- 1 14-ounce can of full-fat coconut milk
- 1 cup cornmeal
- ½ cup molasses
- ¼ cup brown sugar
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon ground ginger
- 2 eggs
- 4 tablespoons butter, plus more for greasing
- 1 teaspoon vanilla extract
- vanilla ice cream, for serving (optional)
Instructions
- Cook the pudding. Preheat the oven to 325 degrees F. Bring the milk and coconut milk to a gentle simmer over low heat in a medium-sized pot. Slowly whisk in the cornmeal, a little at a time, until incorporated. Then add the molasses, brown sugar, salt, cinnamon, nutmeg, and ginger. Continue to cook and stir until thickened, about 3-5 minutes.
- Incorporate the eggs. Beat the eggs together in a bowl. Slowly spoon a ladle of the hot cornmeal mixture into the eggs as you whisk the two together. This will prevent the eggs from cooking. Keep whisking for about a minute until the eggs are well incorporated. Add this back to the pot, along with the butter and vanilla. Stir well to combine.
- Taste. You can taste the pudding at this point. If you'd like it sweeter, stir in more brown sugar. If you want more flavor, add in some more of the spices to your liking.
- Bake. Coat the inside of a baking dish with cooking spray or butter. Pour in the pudding, place on a rack in the middle of the oven, and bake for about 1 hour or until the pudding is set and has just a little wiggle in the middle. Let cool for 5 minutes, then serve warm, topped with the ice cream and a sprinkle of cinnamon.
Notes
You can reheat leftover cornmeal pudding in the microwave for about a minute.
- Prep Time: 15
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
🍰Related Recipes
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