At the Deerfield Inn, history is served not just through architecture and antiques, but on the plate. One dish that ties directly to the region’s colonial roots is Indian Pudding—a warm, spiced dessert adapted from the British "hasty pudding" and made uniquely American with cornmeal, or “Indian meal,” as it was called by early colonists. Native to New England and deeply tied to its agricultural and cultural history, Indian Pudding represents the blending of European traditions with Indigenous knowledge. The Inn’s version is a nod to this legacy: rustic, comforting, and best served warm with a scoop of vanilla ice cream.

Recipe: Indian Pudding (Serves 6–8)

Ingredients:

• 4 cups whole milk
• 1/2 cup yellow cornmeal
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 2 large eggs, beaten
• Optional: vanilla ice cream or whipped cream for serving

Instructions:

1. Preheat oven to 325°F. Grease a 1.5–2 quart baking dish.
2. In a saucepan, heat the milk until just simmering. Slowly whisk in cornmeal and cook over low heat, stirring, until slightly thickened (5–7 minutes).
3. Remove from heat and stir in molasses, brown sugar, spices, salt, and butter.
4. Slowly add one spoonful then another of the hot mixture to the beaten eggs, whisking constantly, then stir the egg mixture back into the pot.
5. Pour into the prepared dish and bake for 1.5 to 2 hours, until set and golden.
6. Serve warm with vanilla ice cream or whipped cream.