3 cups milk
1/4 cup molasses
1/2 teaspoon cinnamon
1/3 cup yellow cornmeal
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
Heat oven to 275 degrees. In large heavy saucepan, heat milk until bubbles appear around edge of pan. Stir cornmeal and molasses slowly into milk. Cook about 10 minutes or until thickened, stirring constantly. Remove from heat. Mix in sugar, salt, ginger and cinnamon. Pour mixture into buttered 1 quart casserole. Bake for 2 hours. Spoon into serving dishes. Serve warm topped with whipped cream, if desired.
The name (Indian Pudding) originated in early colonial days when cornmeal was called “Indian Corn” to distinguish it from wheat, which the British knew as simply “corn”.