Best 4 Indian Pudding 2 New England Corn Pudding Recipes
**Indian Pudding: A New England Classic with a Twist**
Indian pudding, a delectable dessert with a rich history dating back to Native American tribes, has become a beloved New England tradition. This creamy, cornmeal-based pudding is typically flavored with molasses, spices, and sometimes dried fruit. While the classic Indian pudding recipe remains a cherished favorite, several variations have emerged over time, each offering a unique twist on this iconic dish.
This article presents two delectable recipes for Indian pudding: the traditional New England Indian pudding and a creative corn pudding variation. The traditional recipe stays true to the classic flavors of molasses, spices, and cornmeal, while the corn pudding incorporates sweet corn kernels and a touch of cream cheese for a richer texture. Both recipes provide step-by-step instructions, ensuring a hassle-free cooking experience.
Whether you're a seasoned baker or a novice cook, these recipes will guide you through the process of crafting this timeless dessert. With its delightful combination of flavors and textures, Indian pudding is sure to become a hit at your next gathering or a comforting treat for a cozy night in. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the delightful flavors of Indian pudding.
NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)
I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)
Provided by Dee514
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Lightly grease a 6 or 8 cup soufflé dish with butter.
- In a medium-size saucepan over medium-low heat, scald the milk.
- While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
- Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
- Remove it from the heat.
- In a small bowl with a whisk, beat the eggs.
- Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
- Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
- Add the butter and stir until it melts.
- Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
- Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
- Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
- Remove the pudding from the water bath and cool slightly.
- Serve it warm with vanilla ice cream or heavy cream spooned over the top.
Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6
NEW ENGLAND INDIAN PUDDING
It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.
Provided by echo echo
Categories Dessert
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Gradually stir the corn meal into the hot milk.
- Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
- Blend together sugar through cinnamon and add to corn meal mixture.
- Stir in molasses and cold milk.
- Fold in raisins if using.
- Bake in a buttered 1-quart casserole at 275°F 2 hours.
- Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Nutrition Facts : Calories 239, Fat 12, SaturatedFat 7.4, Cholesterol 44.2, Sodium 294.4, Carbohydrate 29.2, Fiber 0.5, Sugar 16.2, Protein 4.8
INDIAN PUDDING 2 (NEW ENGLAND CORN PUDDING)
This is a traditional New England dessert. Served warm, with Hard Sauce or a scoop of vanilla ice cream melting on the top. I make this around Thanksgiving, but its great any time of year!(Posted by request)
Provided by Dee514
Categories Dessert
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- In the top of a double boiler over direct heat, heat the milk to boiling.
- Stir in the corn meal.
- Place the milk/corn meal mixture over boiling water.
- Cook them for about 15 minutes.
- Stir in molasses and cook for about 5 minutes.
- Remove from heat.
- Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
- Pour the batter into a well-greased baking dish.
- Bake the pudding from 1 1/2 to 2 hours.
- Pudding is usually served warm (or hot) with Hard Sauce.
- Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.
NEW ENGLAND INDIAN PUDDING
This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.
Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
Tips:
- Use fresh corn kernels. Fresh corn kernels have a sweeter, more flavorful taste than frozen or canned corn. If you don't have access to fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Use a cast iron skillet or baking dish. A cast iron skillet or baking dish will help to evenly distribute the heat and create a crispy crust on the pudding.
- Don't overmix the batter. Overmixing the batter will make the pudding tough. Mix just until the ingredients are combined.
- Bake the pudding until it is set. The pudding is set when a toothpick inserted into the center comes out clean.
- Serve the pudding warm or at room temperature. Indian pudding is best served warm or at room temperature. You can also chill the pudding and serve it cold.
Conclusion:
Indian pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover corn and is a perfect comfort food for a cold winter day. With its simple ingredients and easy preparation, Indian pudding is a dish that everyone can enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
