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.
The combination of sour milk and baking soda creates a chemical leavening reaction that produces carbon dioxide, giving this dense cornmeal pudding a tender, cake-like crumb. Steaming rather than baking provides gentle, even heat that prevents the exterior from drying out while the interior cooks through, essential for cornmeal's long hydration time. The acidity from sour milk and cream also helps tenderize the cornmeal by breaking down its tough outer hull, while the long steaming period allows the starch granules to fully gelatinize and soften.
Before You Begin
•If you don't have naturally sour milk, make a substitute by adding 2 tablespoons lemon juice or white vinegar to 2 cups whole milk and letting it stand for 10 minutes
•"Indian meal" refers to cornmeal; use medium-grind yellow cornmeal for best results (not cornmeal mix or polenta)
•Grease your pudding mold or heatproof bowl thoroughly and have a large pot ready with a steaming rack or inverted plate to keep the mold off the bottom
•Ensure your steaming water stays at a gentle simmer throughout cooking—vigorous boiling can cause uneven cooking
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Community Notes
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The batter should be thick but pourable, similar to thick pancake batter; adjust with additional sweet milk if needed
Key Equipment
6-cup pudding mold with lid or heatproof bowl covered tightly with aluminum foilLarge pot with lid for steaming (at least 8-quart capacity)Steaming rack or inverted heatproof plateKitchen twine or string to secure foil covering
Ingredients
Instructions
1
Stir in Indian meal to make a thick batter; add one teaspoon soda, one do.
2
salt; steam three hours; serve with sweetened cream.
3
A handful of fruit, fresh or dried, stirred in, will be an addition.
Make Ahead
The batter can be mixed up to 2 hours ahead and refrigerated, but add the baking soda just before steaming to preserve its leavening power. The finished pudding can be steamed, cooled, and refrigerated for up to 2 days; re-steam for 30-45 minutes to warm through before serving.
Storage
Store covered pudding in the refrigerator for up to 4 days. To reheat individual portions, microwave for 45-60 seconds or steam slices for 10-15 minutes until warmed through. Serve with sweetened heavy cream whisked with 2 tablespoons sugar and 1/2 teaspoon vanilla extract.
