Old Squaw Indian Pudding

Serves: 8
Total Calories: 207
Prep time:
Cook time:
Total time:


3 pints whole milk
2 large iron spoons yellow cornmeal
2 small eggs
1 iron spoon molasses
3/4 cup sugar
1 teaspoon plus a pinch ginger
1 teaspoon (level) cinnamon
1/2 teaspoon nutmeg
1/2 cup thick sour cream


In an open Dutch oven over the fire, put half the milk. Be sure to add a sprinkle of salt to the milk. As soon as the milk comes to a boil, quickly scatter the cornmeal over the milk. Do this evenly by hand. Remove immediately from the fire to a dish and pour in the cold milk. Now add the egg, well beaten, the spices, molasses, sugar, and sour cream.

Pour into a bake dish and put in oven. Bake hot the first ½ hour and moderate the last part of baking time. 425°F for 30 minutes, 350°F for 2 ½ hours.

If this pudding is done right, it will be delicious. Remember 4 things for success. The eggs must be fairly small, the pudding should be runny when poured into the baking dish, the baking time is very important. 4th., you should be hungry and ready for a special treat.

Nutritional Facts:

Serves: 8
Total Calories: 207
Calories from Fat: 63

This Old Squaw Indian Pudding recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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