Colonial Americans referred to corn as "Indian," which is likely how this humble molasses-sweetened pudding got its name. Spiced with ginger, cinnamon, and nutmeg, this eggless version of Indian Pudding makes a great addition to the Thanksgiving table.
Serves 6 to 8.
- 4 cups milk or soy milk
- 1/2 cup coarse cornmeal (aka grits or polenta)
- 1/3 cup mild molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch salt
- 1/3 cup raisins (optional)
Preheat the oven to 300° F. Generously butter a 1 1/2 quart baking or souffle dish. (Use non-hydrogenated margarine for a vegan or dairy-free pudding.)
In a medium heavy-bottomed saucepan, whisk together the milk, cornmeal, molasses, and spices. Set over medium-high heat, and bring to a boil, whisking frequently.
Reduce the heat to low and simmer, whisking frequently, for 10 to 15 minutes, or until the mixture has thickened, but can still be easily poured. Remove from the heat and stir in the raisins (if using).
Pour the pudding into the prepared dish and bake in the preheated oven until thickened and set in the center, about 50 to 60 minutes.
Remove from the oven and allow to cool for 15 to 20 minutes before serving. Serve plain, or topped with a dollop of freshly whipped cream or vanilla ice cream. Enjoy!