Pennsylvania Dutch Sweet Cornmeal Pudding with Maple Syrup

Name: Pennsylvania Dutch Sweet Cornmeal Pudding with Maple Syrup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: International
Ingredients: 4 cups (960 ml) whole milk, divided: Use 1 cup cold for the cornmeal slurry and 3 cups for heating.; 3/4 cup (120 g) fine yellow cornmeal: Choose regular fine-ground cornmeal, not coarse polenta, corn flour, or instant cornmeal.; 1/4 teaspoon fine salt; 3 tablespoons (42 g) unsalted butter: Cut into small pieces.; 1 teaspoon (5 g) unsalted butter: Softened, for greasing the baking dish.; 1/2 cup (100 g) packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 cup (60 ml) pure maple syrup: Warm gently before serving; allow 1 1/2 teaspoons per serving.; 1 small pinch ground cinnamon: Optional, for a very light dusting over the finished pudding.

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Pennsylvania Dutch Sweet Cornmeal Pudding with Maple Syrup is an old-fashioned, spoonable pudding with creamy cornmeal custard, a lightly golden top, and a warm maple finish.

Yield: 8 servings
Prep Time: 15 minutes, including a brief cooling period
Cook Time: 1 hour
Total Time: 1 hour 30 minutes, including 15 minutes of resting

Quick Ingredients

4 cups (960 ml) whole milk, divided
3/4 cup (120 g) fine yellow cornmeal, not instant
1/4 teaspoon fine salt
3 tablespoons (42 g) unsalted butter, plus 1 teaspoon (5 g) for the baking dish
1/2 cup (100 g) packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, plus an optional small pinch for serving
1/4 cup (60 ml) pure maple syrup, warmed, for serving

Do This

1. Heat the oven to 350°F (175°C). Butter an 8-inch square, 2-quart baking dish.
2. Whisk the cornmeal with 1 cup cold milk. Heat the remaining 3 cups milk with the salt over medium heat for about 5 minutes, until steaming.
3. Whisk the cornmeal slurry into the hot milk. Cook over low heat for 10 minutes, stirring constantly, until creamy and thickened.
4. Remove from the heat, stir in the butter, and cool for 5 minutes. Separately whisk the eggs, brown sugar, vanilla, and cinnamon.
5. Gradually whisk 1 cup of the warm cornmeal mixture into the eggs, then stir the tempered egg mixture back into the saucepan.
6. Pour into the baking dish and bake for about 45 minutes, checking at 40 minutes, until lightly golden with a softly set center that reaches 175°F (79°C).
7. Rest for 15 minutes. Spoon into bowls and drizzle each serving with 1 1/2 teaspoons warm maple syrup.

Why You’ll Love This Recipe

Comforting and creamy: Fine cornmeal gives this pudding a delicate texture, somewhere between soft custard and creamy porridge.
Simple pantry ingredients: Milk, eggs, cornmeal, butter, and brown sugar make a satisfying dessert without anything fancy.
Gently sweet: Brown sugar, vanilla, and a little cinnamon complement the corn, while maple syrup adds a lovely finishing touch.
Lovely morning or evening: Serve it warm for an old-fashioned dessert or reheat a portion for a cozy breakfast.

Grocery List

Produce: None needed.
Dairy: Whole milk and unsalted butter.
Eggs: 3 large eggs.
Pantry: Fine yellow cornmeal, light brown sugar, vanilla extract, ground cinnamon, fine salt, and pure maple syrup.

Full Ingredients

For the Cornmeal Pudding

4 cups (960 ml) whole milk, divided: Use 1 cup cold for the cornmeal slurry and 3 cups for heating.
3/4 cup (120 g) fine yellow cornmeal: Choose regular fine-ground cornmeal, not coarse polenta, corn flour, or instant cornmeal.
1/4 teaspoon fine salt
3 tablespoons (42 g) unsalted butter: Cut into small pieces.
1 teaspoon (5 g) unsalted butter: Softened, for greasing the baking dish.
1/2 cup (100 g) packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

For Serving

1/4 cup (60 ml) pure maple syrup: Warm gently before serving; allow 1 1/2 teaspoons per serving.
1 small pinch ground cinnamon: Optional, for a very light dusting over the finished pudding.

Pennsylvania Dutch Sweet Cornmeal Pudding with Maple Syrup – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and baking dish

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8-inch square, 2-quart baking dish with 1 teaspoon softened butter, coating the bottom and sides. Set the dish on a rimmed baking sheet to make it easier to move into and out of the oven.

Step 2: Make a smooth cornmeal slurry

In a medium bowl, whisk the fine cornmeal with 1 cup (240 ml) cold milk until no dry pockets remain. In a heavy-bottomed, 3-quart saucepan, combine the remaining 3 cups (720 ml) milk and the salt.

Heat the milk over medium heat for about 5 minutes, stirring frequently, until it is steaming and small bubbles appear around the edge. Do not let it come to a rolling boil.

Step 3: Gently cook the cornmeal

Give the cornmeal slurry another whisk, then pour it slowly into the steaming milk while whisking continuously. Reduce the heat to low and cook for 10 minutes, stirring constantly with a heatproof spatula or whisk and scraping the bottom and corners of the pan.

The mixture should bubble gently and thicken into a creamy, pourable porridge. The fine grains should taste tender rather than gritty. If they are still noticeably firm, cook for another 2 to 3 minutes over low heat, stirring continuously; this will extend the total cooking time slightly.

Step 4: Add the butter and prepare the eggs

Remove the saucepan from the heat and stir in the 3 tablespoons butter until melted. Let the mixture cool for 5 minutes, stirring once or twice so a skin does not form.

Meanwhile, whisk the eggs and brown sugar together in a large bowl until smooth and evenly combined. Whisk in the vanilla and cinnamon. The egg mixture does not need to become fluffy.

Step 5: Temper the eggs

While whisking the egg mixture constantly, slowly add about 1 cup of the warm cornmeal mixture, a little at a time. This gradually warms the eggs so they blend smoothly instead of scrambling.

Pour the warmed egg mixture back into the saucepan, stirring continuously until the pudding base is uniform. Scrape the bottom of the pan to incorporate any thicker cornmeal. Do not return the pan to the heat.

Step 6: Bake until lightly golden and softly set

Pour the pudding base into the prepared baking dish and smooth the surface. Bake for approximately 45 minutes, beginning to check at 40 minutes.

The edges should be set, the top lightly golden, and the center should give a gentle wobble when the dish is nudged. An instant-read thermometer inserted into the center, without touching the dish, should register 175°F (79°C). If needed, continue baking in 3-minute increments. Avoid baking until completely firm; this pudding is meant to stay soft and spoonable.

Step 7: Rest and finish with maple syrup

Transfer the baking dish to a heatproof surface and let the pudding rest for 15 minutes. It will settle and thicken slightly while remaining creamy underneath its delicate top.

Warm the maple syrup in a small saucepan over low heat for 1 to 2 minutes, without boiling. Spoon the pudding into shallow bowls and drizzle each serving with 1 1/2 teaspoons warm maple syrup. Add a very light dusting of cinnamon, if desired. Serve warm rather than piping hot for the best flavor and texture.

Pro Tips

Choose the right grind: Fine cornmeal is important for a soft, custard-like result. Coarse cornmeal needs more stovetop cooking and can make the pudding noticeably grainier.
Keep the heat gentle: Milk and cornmeal can scorch easily. A heavy saucepan, low heat, and frequent scraping make a real difference.
Do not skip tempering: Adding the warm cornmeal gradually to the eggs helps keep the finished pudding smooth.
Judge doneness by the center: A little movement is welcome. Waiting for a rigid center can produce a drier, more sliceable pudding.
Expect it to firm as it cools: The pudding is softest when warm. A splash of milk during reheating restores some of that just-baked creaminess.

Variations

Raisin and cinnamon: Fold 1/3 cup (50 g) raisins into the pudding base after tempering the eggs. Increase the cinnamon to 1/2 teaspoon.
Extra-rich pudding: Replace 1/2 cup (120 ml) of the milk used in the saucepan with 1/2 cup (120 ml) heavy cream. Keep the total dairy volume at 4 cups.
Maple and toasted pecan: Sprinkle each serving with 1 tablespoon chopped toasted pecans before adding the maple syrup. The nuts add crunch without changing the soft pudding underneath.

Storage & Make-Ahead

Refrigerate: Cool leftovers and refrigerate, covered, within 2 hours of baking. Store for up to 4 days. The pudding will become firmer when chilled.

Make ahead: Bake the pudding up to 1 day before serving, cool, cover, and refrigerate. Keep the maple syrup separate until serving.

Reheat individual portions: Add 1 tablespoon milk to each portion, cover loosely with a microwave-safe cover, and heat at 50% power for 60 seconds. Continue in 30-second intervals until the center reaches 165°F (74°C). Stir gently if you prefer a softer consistency.

Reheat the baking dish: If using a ceramic or glass dish, follow the manufacturer’s guidance about refrigerator-to-oven temperature changes. Cover the pudding with foil and reheat at 300°F (150°C) for approximately 25 to 35 minutes, until the center reaches 165°F (74°C). Freezing is not recommended because the dairy custard can separate and become grainy.

Nutrition (per serving)

Estimated for 1/8 of the recipe, including the butter used for greasing and 1 1/2 teaspoons maple syrup. Optional garnishes and variations are not included.