Vanilla ice cream for serving (optional but highly recommended)
Preheat oven to 325 degrees.
Beat eggs in a small bowl and set aside.
In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal is added. Cook for 10 minutes on a low simmer, stirring occasionally. Be careful that it does not stick and burn to the bottom of the pan.
Remove from heat and add all other ingredients except the beaten eggs. Mix to combine.
Temper the eggs by slowly adding some of the hot pudding a little at a time to the eggs, stirring as you go (about a cup total). Then add the egg mixture to the pot and stir.
Pour mixture into a buttered 6-cup casserole dish and place the casserole dish in a water bath. Bake for about one hour and 30 minutes. Pudding should be set up and somewhat firm. If the center is a bit loose, that is OK.
Let the pudding rest for 15 minutes, then serve hot with a scoop of vanilla ice cream.
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The Water Bath just needs to be a pan larger than the casserole dish filled with enough hot water to come halfway up the outside of the casserole dish. Some people do not use the water bath for this recipe and instead bake it directly in the oven. We think Indian Pudding comes out creamier with the water bath but either baking method can be used. Cooking time may be a bit shorter without the water bath.