…I would like to announce that I make an Indian Pudding to die for.
This is the weather for it. Recipe on request.
I had to google Indian pudding. I’d never heard of it. Recipe requested.
Hell yeah, out with the recipe! The thought of an Indian (or Native American) Pudding to die for might actually incite a tiny flicker of interest in the impending holiday bullshizz for me.
I had to Google what the hell it was. Looks like a cornmeal variation on porridge?
I used to make a huge casserole dish of Indian Pudding during the coldest time of the year, in January or February, because you are supposed to bake it in a low oven for hours. We LOVE Indian Pudding, it’s good hot, warm, or cold. Just made for cream, or ice cream. It disappears as fast as I make it.
It’s the long, slow cooking that transforms the cornmeal into a custard.
It’s not a bowl of cornmeal mush.
Indian Pudding should not send up any racists smoke signals. Just don’t call it “Redskin Pudding”, and you’ll be fine.
Never had it. Heard of it, but couldn’t tell you what it is. Made with corn? Hmmm, that makes sense.
Any mention of Indian pudding make me think of Durgin-Park
Stop taunting us and post the durn recipe already.
Yamma mamma, post that durn recipe!!! (just don’t call it Injun Puddin’)
Hope it’s as good as it sounds. The proof will be in the pudding.
I’m not talking about firewater!
The key is, as salinqmind hints, the slow cooking. The cornmeal absorbs the moisture from the milk and becomes smooth, like custard pudding.
Preheat oven to 325.
Butter or lard to grease a Pyrex 2 quart square baking dish.
Heat to scalding 3 3/4 cups of milk in a double boiler (this prevents the milk from getting burned at the bottom of the pan).
Mix 3/4 cup cornmeal with 1 cup of unheated (room temp) milk. Remove heated milk from the heat (take the top of the double boiler off, in other words) and stir the moisted cornmeal mix into the hot milk. KEEP STIRRING!
Put the milk/cornmeal mixture back on the double boiler and cook for 20-25 minutes, stirring constantly to avoid skim.
In separate container mix 1/4 cup butter, 1/2 cup dark molasses, 1 1/2 teasp salt, 1/3 cup sugar, 1 teasp cinnamon, 1/4 teasp nutmeg, 1/4 teasp ginger, 1/8 teasp ground cloves. Stir that into the hot milk/cornmeal mixture, mixing constantly.
Pour the result into the greased Pyrex dish. Cook at 325 for 90 minutes.
Be careful with the cloves – a little bit of cloves goes a long way.
Remove and allow to cool. Sprinkle top with nutmeg, and stick a couple of cinnamon sticks in around the edges.
You might be able to take this and cook it up in individual-serve ramekins, but I haven’t experimented with that yet.
I also have a recipe for cornmeal pancakes that I have never made public. 
You could say a lot of Indians died for it. (Sorry, completely gratuitous swipe for humourous purposes only.)
Now that that’s out of the way, I had to look it up, too, though I’ve heard of hasty pudding. Sounds rib-stickingly delicious.
It’s a fantastic cold-weather comfort food.
Admittedly if you’re watching carb intake, this is not for you. 
Have to admit I’ve never been a big fan. It’s the molasses that doesn’t work for me. Is that an integral ingredient in Indian pudding or does anyone have a non-molasses version?
I’ve done one with honey and eggs to get the custardy result, but I don’t remember the proportions. I have my experimental notes on paper at home; I can post what I tried and what worked/how it worked tonight.
I’m pretty sure that “Indian Pudding” requires both cornmeal and molasses to qualify. Doesn’t mean you can’t make it without it, but it won’t be ‘authentic’. 
I’ll trade you my 4 generations old cornbread recipe for the cornmeal pancakes recipe.
“Hasty pudding” is just polenta.
Up here, nobody bats an eye on “Indian tacos” (basically taco meat and fixings heaped on a piece of frybread). You can even buy them at a concert venue that’s on and owned by a reservation.