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Baked Ginger Pudding

This recipe comes from a 1900 cookbook, although I've made some adjustments to suit today's ingredients and cooking methods. Everyone loves thsi timeless soft baked pudding! —Jennifer Musgrove, Wheatland, Iowa
  • Total Time
    Prep: 30 min. + cooling Bake: 1 hour + standing
  • Makes
    8 servings


  • 4 cups cold milk, divided
  • 1 cup cornmeal
  • 3/4 cup molasses
  • 1/4 cup butter, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
  • 2 eggs, beaten
  • Whipped topping or vanilla ice cream, optional


  • In a saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. In a small bowl, combine cornmeal and remaining cold milk; gradually add to heated milk. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from the heat. Stir in the molasses, butter, sugar, salt, ginger, cinnamon and nutmeg. Cool for 10 minutes. Whisk in the eggs.
  • Pour into a greased 11x7-in. baking dish. Bake at 325° for 1 hour or until center is almost set. Let stand for 30 minutes. Serve warm with whipped topping or ice cream if desired.
Nutrition Facts
1 piece: 308 calories, 11g fat (7g saturated fat), 85mg cholesterol, 293mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 7g protein.

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