Chick-fil-A’s® trademark sauce knockoff recipe. Keep in a container with a tight lid in the refrigerator.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups hot milk
- ½ cup yellow cornmeal
- ½ cup maple syrup
- ⅓ cup packed brown sugar
- ¼ cup molasses
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
- 1 teaspoon salt
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ cup cold milk
Instructions
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 394 mg |
| Sugars | 33 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I remember this recipe from my childhood during decade of the sixties. You only have to simmer the polenta for five minutes in a heavy saucepan, not 20 minutes in a double boiler. Otherwise I wouldn’t change a thing. The smooth, creamy consistency along with the unique combination of cornmeal, molasses and spices is redolent of gingerbread.
This is so unusual and different, which may sound like a bad thing, but it’s not! I’ve made this following the recipe exactly and I’ve made it adding 1/2 cup pumpkin purée. It’s almost like a crust less pumpkin pie filling texture. Love it warm with a scoop of vanilla ice cream. This would be good with thanksgiving dinner.
I added ground clove while I was adding the other spices and I omitted the last milk poured on the top. I also baked the Indian pudding in a water bath for 2 hrs. We all loved this recipe more than any other that I have ever made and there have been many.
Just made this recipe for the first time this year. Not my Grandmother (Greenleaf) Whittiers family recipe from the early 1800’s. hers was a stovetop recipe with pearl tapioca. Probably lost to the ages.
Made this for Thanksgiving and I added raisins to the batter, and walnuts on the top when there was an hour left to bake. It was a big hit and some guests asked for this recipe which I was more than happy to forward to them!
Never had it before. Quite good. Did not know what to expect. Family really liked it. J
I’ve loved Indian Pudding since I was a little kid. We got it in a can to take home or as a regular serving from Howard Johnson restaurants/motels. This recipe is delicious and better than what I remember the other to be!!!! Easy-peasy to prepare – the hardest part is simmering the milk and cornmeal until thickened, only because it takes so long. What a Thanksgiving dessert! Hot or cold, with or without a bit of cream or ice cream on on top. I use the ginger & cinnamon as called for, then put about 1/2 teaspoon of pumpkin pie spice in as well. (The pie spice contains cinnamon and ginger plus allspice and a couple of other things.) It’s fabulous! I start sampling it for “doneness” right out of the oven…
I didn’t use all the brown sugar and it was plenty sweet. Next time I’m going for all molasses and maple.
My Aunt used to make this with raisins. I added them and this reminds me so much of “the good old days”‘ delicious.
Made this exactly as is. Needed a Native American recipe and this seemed more authentic than the other recipes I had seen and seemed a little more special. I was so glad I made this. It was surprising how good it was. It had such a great warm flavor without feeling to heavy. This would be great as a change up from thanksgiving pies or just when you want something warm and familiar for the fall season. I would also recommend this to go along with be a thanksgiving or fall breakfast. Will be making this again.
Omitting the brown sugar still made comfort food at it’s best! Because of using custard cups, I baked my puddings in a pan of water. After 90 minutes, I turned off the oven, and left the puddings in a closed oven for the next 1/2 hour. That was plenty of baking time! Wonderful recipe—made on the day my wild roses bloomed out!