Steamed Indian corn pudding from New Native Kitchen: Celebrating Modern Recipes of the American Indian (page 268) by Freddie Bitsoie and James O. Fraioli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on January 04, 2022

    This is admittedly an adaptation by the chef of a colonial (New England) recipe. My memories of this dessert from childhood are similar, in the dominance of molasses flavor but the proportions are very different. Referencing my New England source- Ruth Wakefield’s Toll House Tried and True Recipes, the amount of butter is excessive. While the 5th edition 1946 of RGW’s cookbook has only ‘Steamed Pudding’ with no cornmeal, the 6th edition from 1948 forward has a recipe for Indian Pudding which would be approximately a half portion of this recipe- except the butter. RGW calls for “butter the size of a walnut” and this recipe uses an entire stick of butter. We made this to cap off the holidays along with other recipes from this cookbook, but I wish I had looked at other versions. The butter congealed around the edges of the pudding. The 12 “ pan also makes enough to serve a family of 4 for several days, if so inclined. Pudding steams for 90 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.