Recipe courtesy of Brendan Walsh

Indian Pudding

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  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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1/3 cup buttermilk

1 egg

1/4 cup sour cream or creme fraiche

1/3 cup cornmeal

1/2 cup all-purpose flour

1/3 cup light brown sugar

1 tablespoon baking powder

1/4 teaspoon cinnamon

Pinch ginger

Pinch nutmeg

Pinch salt

4 ounces butter, melted


2 eggs

3 yolks

1/3 cup maple syrup

1/3 cup molasses

Pinch salt

1 1/2 cups milk

1 cup cream


  1. For the cornbread, combine buttermilk, egg, and sour cream. Combine all dry ingredients. Add wet ingredients to dry ingredients and fold in butter at the end. Coat a 6 by 8-inch pan with vegetable spray. Bake in a preheated 350 degrees for about 20 minutes. Let cool. Can be made a day ahead.
  2. For the custard: Combine eggs, yolks, maple syrup and molasses. Whip lightly. Combine salt, milk and cream. Bring cream mixture to a simmer. Remove and slowly pour cream into the egg mixture while whisking. Mix until combined.
  3. To assemble pudding, crumble cornbread in a bowl. Mix in custard and let the mixture rest so the cornbread soaks up the liquid. Pour into ramekins and bake in a water bath in a preheated 325-degree oven for 45 minutes to 1 hour.