I Think Our Ancestorial Mothers Were Dang Good Cooks!
Today I was introduced to a new dessert—Indian Pudding (aka corn custard). This is a traditional warm baked custard that uses native cornmeal, milk, molasses, and cinnamon. It’s a delicious, cozy dessert! It can be made in advance and reheats well. To serve, you top it with whipped cream or vanilla ice cream.
I found this in the weekly newsletter I get from the Old Farmer’s Almanac. Almanac’s researcher and content editor, Catherine Boeckmann, says, “The origin of Indian Pudding dates back to the 1700s; it was said to be a favorite dish of Founding Father John Adams! It’s essentially a version of British ‘Hasty Pudding.’”
Hasty Pudding is a testament to how creative our ancestorial mothers were when it came to feeding their families. This clever dish was made by boiling wheat flour in water or milk until it thickened into a pudding. It was originally served savory with maybe a smidge of cooked meat or a few vegetables tossed in for extra flavor.
But in the New World, native corn was the grain of choice, and it was substituted for wheat in this recipe. The Native Americans made cornmeal, which early settlers called “Indian flour.”
Over time, it was also called Puritan Pudding, and mothers added either honey, molasses, or maple syrup to their Indian Pudding, creating more of a sweet dessert. While it’s certainly not the prettiest pudding, this dessert more than makes up for looks with its rich flavor.
If making Indian Pudding in advance, reheat it in the microwave before serving. Sprinkle with more spices, if needed, and even consider drizzling a little maple syrup over it before adding the dollop of whipped cream or the scoop of ice cream.
The recipe below is one Catherine found that is very typical of that used by this country’s early cooks. I added some chopped and toasted nuts to the batter for added flavor and texture (about ½ cup).
I’d love to know if any of you already have and use this recipe (or a version of it). And if you try this, please consider reporting back—I’d like to know what you think. I think our ancestorial mothers were dang good cooks!
4 cups whole milk
1/2 cup yellow cornmeal
1/2 cup molasses
1/2 cup light brown sugar
2 tablespoons unsalted butter softened
2 large eggs beaten
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Directions:
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I found this in the weekly newsletter I get from the Old Farmer’s Almanac. Almanac’s researcher and content editor, Catherine Boeckmann, says, “The origin of Indian Pudding dates back to the 1700s; it was said to be a favorite dish of Founding Father John Adams! It’s essentially a version of British ‘Hasty Pudding.’”
Hasty Pudding is a testament to how creative our ancestorial mothers were when it came to feeding their families. This clever dish was made by boiling wheat flour in water or milk until it thickened into a pudding. It was originally served savory with maybe a smidge of cooked meat or a few vegetables tossed in for extra flavor.
But in the New World, native corn was the grain of choice, and it was substituted for wheat in this recipe. The Native Americans made cornmeal, which early settlers called “Indian flour.”
Over time, it was also called Puritan Pudding, and mothers added either honey, molasses, or maple syrup to their Indian Pudding, creating more of a sweet dessert. While it’s certainly not the prettiest pudding, this dessert more than makes up for looks with its rich flavor.
If making Indian Pudding in advance, reheat it in the microwave before serving. Sprinkle with more spices, if needed, and even consider drizzling a little maple syrup over it before adding the dollop of whipped cream or the scoop of ice cream.
The recipe below is one Catherine found that is very typical of that used by this country’s early cooks. I added some chopped and toasted nuts to the batter for added flavor and texture (about ½ cup).
I’d love to know if any of you already have and use this recipe (or a version of it). And if you try this, please consider reporting back—I’d like to know what you think. I think our ancestorial mothers were dang good cooks!
Baked Indian Corn Custard (or Puritan Pudding)
Ingredients:
4 cups whole milk
1/2 cup yellow cornmeal
1/2 cup molasses
1/2 cup light brown sugar
2 tablespoons unsalted butter softened
2 large eggs beaten
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Directions:
Preheat oven to 300°F. Butter a 1½-quart casserole dish.
Bring milk to a simmer in a double boiler over high heat.
Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth.
Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, sugar, ginger, cinnamon, and nutmeg, then stir until smooth.
Pour the mixture into the greased casserole dish. Bake for 2 hours or until the pudding is firm and the top is browned.
Bring milk to a simmer in a double boiler over high heat.
Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth.
Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, sugar, ginger, cinnamon, and nutmeg, then stir until smooth.
Pour the mixture into the greased casserole dish. Bake for 2 hours or until the pudding is firm and the top is browned.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
