Author Notes
Since first tasting Indian Pudding during trips to New England as a child, its characteristic combination of flavors - cornmeal, molasses and spices - has been a favorite. I doubt it will ever be trendy, but served hot with a melting scoop of vanilla ice cream, I think it ranks among the best deep in the heart of winter desserts.
This recipe captures that distinct Indian Pudding flavor in muffin form. (Its flavors are also inspired by classic New England Anadama bread.) Best enjoyed warm, with lots of butter.
—amysarah
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Ingredients
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1 cup
stone ground cornmeal
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1 cup
all purpose flour
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1/3 cup
sugar
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1/4 teaspoon
baking soda
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1 tablespoon
baking powder
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1 teaspoon
salt
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1 teaspoon
ground ginger
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1 teaspoon
cinammon
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1/4 teaspoon
nutmeg
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1 cup
buttermilk (alt: 1/2 cup sour cream or yogurt & 1/2 cup milk)
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2 tablespoons
vegetable oil
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2 tablespoons
melted unsalted butter, cooled
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3 tablespoons
molasses
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2
large eggs, beaten lightly
Directions
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Preheat oven to 375. Grease muffin tin, or line with paper liners.
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Whisk together cornmeal, flour, sugar, baking soda, baking powder, salt, sugar, cinnamon, ginger and nutmeg.
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In another bowl, whisk buttermilk (or sour cream or yogurt/milk,) oil, butter, eggs and molasses together. Mix liquid ingredients into the dry ones until just thoroughly combined. Divide the batter amongst the muffin tin.
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Bake 18-20 minutes until a toothpick inserted in a muffin in the center of the pan comes out clean, and they’re golden brown. Remove from pan and cool on a rack.
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