Indian Pudding Recipe with Cranberries and Maple Syrup

Indian pudding with vanilla ice cream

Pioneer recipe with a modern twist. Enjoy this hearty pudding hot or cold.


  • 5 cups milk
  • 2/3 cup cornmeal
  • 1/2 teaspoon salt
  • 2/3 cup maple syrup
  • 1/2 cup molasses
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 4 Tablespoons butter
  • 1 cup dried cranberries (optional)


Heat milk in large saucepan. Slowly add in cornmeal, whisking to blend thoroughly. Maintain heat at medium high and continue to whisk for about 10 minutes, or until mixture begins to thicken. (Course grind cornmeal will take longer to thicken.)

Lower heat and add remaining ingredients. Cook for a few more minutes, stirring continuously, until all ingredients are heated through.

Pour mixture into buttered 9″x13″ baking dish. Bake at 300°F for two hours, until pudding is set.

Serve warm with whipped cream or ice cream, or allow to cool and slice and serve with milk (or topping of your choice).

Keywords: old fashioned, Indian pudding, baked dessert, Thanksgiving