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.
Stir in Indian meal to make a thick batter; add one teaspoon , one do.
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.
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.
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salt; steam three hours; serve with sweetened cream.
A handful of fruit, fresh or dried, stirred in, will be an addition.
