In the 70s, Indian pudding could be found in many of the diners and  restaurants in New England. Somehow with the introduction of newer and  eclectic desserts, the pudding slowly lost the appeal. Possibly brought with the British occupation, who seemed to enjoy something similar  called "hasty pudding," a concoction of wheat flour with milk or water,  cooked until it thickened. When wheat became scarce in New England, the  early settlers began using cornmeal, in substitution to the grain. Hence  the name of Indian pudding because cornmeal was widely used by the  natives at the time.

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