The name of this dessert or breakfast treat comes from colonial settlers in New England who substituted corn, or “Indian meal,” to make English pudding when wheat flour was in short supply. The pudding is sublime when served with clotted cream, whipped cream, or vanilla ice cream.
Recipe information
Yield
serves 4
Ingredients
4
cups whole milk
1
/2 cup heavy whipping cream or half-and-half
1
/2 cup medium to coarse cornmeal
1
/4 cup molasses
3
tablespoons light or dark brown sugar
1
/2 teaspoon ground cinnamon
1
/2 teaspoon ground nutmeg or ground ginger
Pinch of salt
1
teaspoon pure vanilla extract
2
eggs
3
tablespoons unsalted butter (optional)
Need to make a substitution?
Preparation
Step 1
Lightly grease the insert of a 2 1/2- to 3-quart slow cooker. Combine all the ingredients in the cooker and whisk together thoroughly. Cover and cook on low for 4 to 5 hours, until set.
Step 2
Allow to cool slightly, then spoon generous portions into bowls.