Baked Indian Pudding Recipe

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Baked Indian Pudding
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  1. In top of double boiler, slowly stir cornmeal into hot milk.
  2. Cook over boiling water, stirring occasionally, 20 minutes.
  3. Preheat oven to 300 F.
  4. Lightly grease 2-quart baking dish (8 1/2 round).
  5. In small bowl, combine rest of ingredients, except cold milk; stir into
  6. Cornmeal mixture; mix well.
  7. Turn into prepared dish; pour cold milk on top, without stirring.
  8. Bake, uncovered, 2 hours, or just until set but quivery on top.
  9. Do not overbake.
  10. Let stand 30 minutes before serving.
  11. Serve warm, with vanilla ice cream or light cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.83 Kcal (1130 kJ)
Calories from fat 43.79 Kcal
% Daily Value*
Total Fat 4.87g 7%
Cholesterol 53.77mg 18%
Sodium 379.37mg 16%
Potassium 516.66mg 11%
Total Carbs 50.58g 17%
Sugars 43.44g 174%
Dietary Fiber 1.83g 7%
Protein 7.52g 15%
Iron 1.1mg 6%
Calcium 218.3mg 22%
Amount Per 100 g
Calories 134.62 Kcal (564 kJ)
Calories from fat 21.85 Kcal
% Daily Value*
Total Fat 2.43g 7%
Cholesterol 26.83mg 18%
Sodium 189.27mg 16%
Potassium 257.77mg 11%
Total Carbs 25.23g 17%
Sugars 21.67g 174%
Dietary Fiber 0.91g 7%
Protein 3.75g 15%
Iron 0.5mg 6%
Calcium 108.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
  • 7

Good Points

  • low fat,
  • saturated fat free

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