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American Southern
Indian Meal Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 35. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
Pouring cornmeal into boiling milk gelatinizes the starches immediately, creating a smooth base without lumps. Adding cold milk afterward cools the mixture enough to incorporate eggs without scrambling them. The combination of gelatinized starches and egg proteins creates a custard-like structure during the long, slow bake, while the flour adds body and helps prevent separation of the pudding.
Before You Begin
- •Note: 'meal' refers to cornmeal; use medium-grind yellow cornmeal for best texture
- •Clarify the ambiguous 'one do. flour' - this likely means 'one teacup flour' (approximately 4-5 ounces or ½ cup)
- •Interpret 'spice to taste' as 1-2 teaspoons of warming spices like cinnamon, nutmeg, or ginger
- •Butter your baking dish generously before starting to prevent sticking during the long bake
- •Have all ingredients measured and ready before heating the milk, as timing is critical when adding cornmeal to boiling liquid
- •Plan for a 2-hour bake time at 325-350°F (temperature not specified but standard for historic puddings)
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