November 13th, 2011Desserts, RecipesMelinda 4 Comments

This rich, warm pudding is wonderful topped with a whipped topping or ice cream, like vanilla or buttered pecan.

Gluten Free Indian Pudding


  • 2 Tablespoons Butter (for coating the dish)
  • 3 cups milk
  • 1/3 cup cornmeal
  • 1/4 cup dark molasses
  • 1/2 cup maple syrup
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 300 degrees
  2. Butter a 1 quart baking dish with 1 T of the butter
  3. In a large saucepan over medium heat, cook milk until bubbles form at edges.
  4. Slowly stir cornmeal
  5. Continue to cook and stir until thickened, 10 minutes.
  6. Remove from the heat and add the remaining butter, the molasses, maple syrup, cinnamon, ginger, salt and egg.
  7. Pour into buttered dish.
  8. Bake in preheated oven 1 1/2 to 2 hours, until set and the top is brown and crisp.
  9. Serve hot or warm with topping of choice.

'4 Responses to “Gluten Free Indian Pudding”'
  1. Brooke says:

    I just realized I have all the ingredients. That doesn’t happen often with gluten-free recipes I find. Thanks for this recipe! Also, how did you find out it was Official Indian Pudding Day? I love it!

  2. Lynda says:

    This sounds like a nice comfort food for a fall evening. I will try it this week. Thanks.

  3. B Ulmer says:

    Can I make this dairy free, using almond milk or coconut milk.

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