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American Southern
Mrs. H.'s 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
Indian meal (cornmeal) and molasses create a dense, moist pudding through extended steaming. The baking soda (soda) reacts with the acidic molasses to produce carbon dioxide, providing lift and tender crumb structure despite the absence of eggs or fat. Steaming rather than baking prevents a crust from forming and ensures even, gentle heat distribution, which keeps the pudding moist throughout while allowing the corn's natural starches to fully gelatinize.
Before You Begin
- •This is a historic recipe with minimal instructions—expect a dense, rustic pudding similar to Indian pudding or steamed Boston brown bread
- •Use medium-grind cornmeal (Indian meal) for authentic texture; avoid fine or coarse grinds
- •Generously butter your pudding mold or heatproof bowl to prevent sticking
- •Have a large pot with a lid ready for steaming, and ensure your mold fits inside with room for lid closure
- •Create a foil cover for the mold, tied securely with kitchen twine, to prevent water from entering during the 2-hour steam
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