Each November, ClerkBase takes a delicious detour from our usual local government topics to celebrate a historic Thanksgiving recipe that connects us to America’s past. This year, we’re sharing Indian Pudding, a classic New England dessert with deep roots in Thanksgiving traditions.

Indian Pudding dates back to colonial America, when settlers adapted British puddings by using indigenous cornmeal and local ingredients like molasses and warming spices. This hearty, slow-baked dish was a cold-weather staple, especially for fall and winter meals. It holds a special place at many Thanksgiving tables as a comforting reminder of early American ingenuity and heritage.

Here’s the Old Farmer’s Almanac recipe for you to try:

Ingredients:

• 3 cups whole milk

• 1 cup cornmeal

• 1/2 cup dark molasses

• 2 eggs

• 1/2 teaspoon salt

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 2 tablespoons butter

• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 300°F (150°C).

2. Heat milk until boiling, then slowly stir in cornmeal and cook until thickened.

3. Remove from heat and mix in molasses, salt, spices, butter, and vanilla.

4. Beat eggs and stir into mixture.

5. Pour into a greased baking dish and bake for 2-3 hours until custard-like.

6. Serve warm, optionally with vanilla ice cream or whipped cream.

Enjoy this cozy, historic dish this Thanksgiving—our annual November tradition at ClerkBase!