Apple Indian Pudding combines cornmeal, milk, molasses, eggs and apples to make an Early American inspired dessert for autumn holidays.
Apple Indian Pudding
By Sue Lau | Palatable Pastime
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Apple Indian Pudding is my recipe of the day with the blogging group Foodie Extravaganza. We group monthly to post recipes on a common theme usually involving food holidays. This month it is Simply Desserts! I don’t think a holiday is involved, although many are upcoming.
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You might expect that being called Indian pudding, it would either be an Indian recipe from the country of India, or be a Native American recipe. But this recipe is called as such because it includes cornmeal, which used to be known as Indian meal. Probably because it was a subsistence grain for Native Americans using a lot of maize (or corn- which means a common food).
Indian pudding I think dates back to the colonial days, which makes it perfect for Thanksgiving. The pudding itself has much in common with a bread pudding, so it is similar to that.
The original type may have been a riff off hasty pudding, which is an English recipe. Baked puddings of various type are popular in British cuisine as well as Australia. I am not an expert on that, but they do seem to show up around autumn and Christmas.
Using apples adds an autumn touch that is not found in the common versions of Indian pudding. I tried it with sliced apples but that test didn’t work out. It was a bit soupy. So I changed the formula of the bake and it works fine this way (with diced apples).
Foodie Extravaganza
Simply Desserts!
Food Lust People Love: Clementine Pistachio Upside Down Cake
Karen’s Kitchen Stories : Butterscotch Pots de Creme
Sneha’s Recipe: Rose Cham Cham
Magical Ingredients: Dried Fruits and Nuts Roll
A Day in the Life on the Farm: Pumpkin Parfaits
Palatable Pastime : Apple Indian Pudding
Apple Indian Pudding
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Apple Indian Pudding
Apple Indian Pudding
Equipment
- 1.5qt baking dish
- nonstick spray
Ingredients
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 3 cups whole milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon apple pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons molasses
- 1/2 cup brown sugar
- 1 medium honeycrisp apple peeled, cored and diced
Instructions
- Preheat oven to 325F.
- Spray a 1-1/2 quart casserole dish with nonstick spray or butter generously.
- Melt butter in a large skillet and add cornmeal.
- Then add milk all at once, along with applesauce, apple pie spice and salt.
- Stir continuously over med-low heat until mixture thickens (similar to making gravy) and then remove from heat and allow to cool.
- Whisk eggs, molasses, sugar, and diced apples in a mixing bowl.
- When cornmeal mix has cooled, stir it together with the egg mixture.
- Pour mix into the buttered casserole and make at 325F for two hours or until center tests clean with a knife.
- Allow to cool.
- Rewarm to serve and top with whipped cream, cool whip, or ice cream if you prefer.
- Refrigerate unused portions.
Notes
Nutrition
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This sounds really good. I love cornbread, fall flavors and bread pudding.
Genius! Lovely and tasty pudding perfect for the season.