I've been intrigued by Yankee Indian Pudding for quite some time. I most certainly did not grow up with cornmeal and sugar together in any dish. Cornbread in Texas is sugar-less. Furthermore, we do not associate with people who eat sweet grits with maple syrup for breakfast.
When it comes to cornmeal, you're either in the savory camp or the sweet camp.
While I pledge allegiance to savory cornmeal (cornmeal-fried catfish and hush puppies will convert anyone), I couldn't get the idea of sweet cornmeal pudding out of my head. I love cornmeal in all its shapes and forms, so why not with blueberries stirred in, and a crunchy sugar crust?
I made the cornmeal pudding on the stove with a touch of sugar. I stirred in butter and lemon zest for good measure. After pouring the pudding into serving dishes, I pressed in blueberries.
My dear Yankee friends: I understand that true Indian Pudding is baked with molasses, spices and tastes much like pumpkin pie. But, this lemon-y blueberry version is perfect for summer because it doesn't require any oven-time.
The sugared blueberries on top are a special touch.
Now that I'm officially a traitor in the sweet cornmeal camp, I can't decide if I like this pudding best served hot or cold.
You may certainly sprinkle the sugar on top and caramelize it with a blow torch right after making, or you can cover and chill before serving. It almost has a creme brûlée taste with its warm, crunchy sugar top and cool, creamy pudding.
I hope you enjoyed this variation of Indian Pudding!
A delicious dessert for two made with cornmeal.Brûléed Indian Pudding with Blueberries
Ingredients
For the optional sparkling blueberries:
Instructions
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 872Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 162mgCarbohydrates: 176gFiber: 2gSugar: 151gProtein: 5g
Kim Bultman | alittle lunch says
Christina, I'm a Yankee turned Okie and I love cornmeal in any way, shape, or form -- savory and/or sweet. Your light, lemony pudding with sparkling blueberries is a tasty truce.
Kim (Feed Me, Seymour) says
I feel sad to say this but... I don't really have one particular stance on cornmeal. It's not something we ate a lot of when I was growing up so now, I eat it any way I can find. This one here, this might be my favorite yet. It looks unreal!!! So good.
Dan from Platter Talk says
I grew up with cornmeal and I'm with the S or S crowd, sweet or savory!! Great post, thanks for sharing!
ashley - baker by nature says
I've never heard of this pudding before, but holy cow, I'm intrigued! A must try now :)
Sues says
What a beautiful dessert! :)
Nutmeg Nanny says
Oh my goodness! This is a sweet treat :) I need to have this soon, looks delicious!
Brenda @ a farmgirl's dabbles says
This is absolutely beautiful! Especially love those pretty berries on top. I'm cringing right now...I'm totally in the sweet cornbread camp. And I only had grits for the first time this summer. I can say that I don't like them plain. The second time I had them, just a month or so later, the grits were with a lovely tomato mixture and shrimp. It was pure heaven.
Lynn says
While in a resort in Sedona about 16 years ago, I tried the Indian pudding on the breakfast menu for the 1st time. I had it every morning for a week - absolutely devine!! Never again :( I must try this, thank you :)
Elaine Cobb says
I am quite familiar with traditional Indian Pudding. In Plymouth, NA, yhe land of the Pilgrims, where I was birn, Indian Pudding is a popular dessert. I love it.
Your version looks wonderful and yummy. I do hope to find the traditional version in your news letters someday.