The ingredients for the earliest Indian Pudding recipe include cracked hominy and dried whortleberries, and it is prepared after the manner of a rice or hasty pudding.  See if you can decipher the directions for preparation of this dish from John Winthrop Jr.'s 1662 Letter to the Royal Society in London........

. . . this is to be boyled or Stued with a gentle fire, till it be tender, of a fitt consistence, as of Rice so boyled, into which Milke, or butter be put either with Sugar or without it, it is a food very pleasant. . . but it must be observed that it be very well boyled, the longer the better, some will let it be stuing the whole day: after it is Cold it groweth thicker, and is commonly Eaten by mixing a good Quantity of Milke amongst it. . .

John Josselyn, in his New England Rarities Discovered (London, 1672) also discusses the use of hominey or corn in puddings:

It is light of digestion, and the English make a kind of Loblolly of it to eat with Milk, which they call Sampe; they beat it in a Morter, and sift the flower [flour] out of it; the remainder they call Hominey, which they put into a Pot of two or three Gallons, with Water, and boyl it upon a gently Fire till it be like a Hasty Puden; thye put of this into Milk and so eat it.

[We may assume that goat's milk was available in 1621. KC]

Read on for another version of Indian Pudding. 

Indian Pudding
Ingredients
2 cups low-fat (1% milkfat) milk
1/4 cup dark molasses
1/4 cup cornmeal
2 large egg whites
3 tablespoons firmly packed light brown sugar
1 tablespoon butter or margarine (melted)
1/2 teaspoon ground cinnamon or pumpkin pie spice
1/8 teaspoon salt
1/4 cup raisins
1 tablespoon chopped crystallized ginger (optional)

Nutritional Information
1 serving:
Calories 228
Total Fat 4g
Saturated Fat 3g
Protein 7g
Carbohydrate 42g
Fiber 1g
Sodium 197mg
Cholesterol 13mg 		Introduction:
In colonial days, Indian pudding was a simple cornmeal mush sweetened with molasses. In later years, it was dressed up with everything from sugar and eggs to raisins and spices.

Makes 4 servings.
Preparation time: 10 minutes.
Cooking time: 50 minutes.

Step 1:
Preheat oven to 300°F. In a medium-size saucepan, combine the milk and molasses. Stir in the cornmeal. Cook, stirring constantly, over moderate heat for 5 to 6 minutes or until thick. Set aside.

Step 2:
In a medium-size bowl, combine the egg whites, brown sugar, butter, cinnamon, and salt. Stir into the cornmeal mixture. Stir in the raisins and ginger (if using). Spoon mixture into an 8-inch round baking dish. Bake for 45 minutes.