Lest it pass you by, I come briefly out of blog hiatus to give
a shout out to Indian Pudding. I knew it
had its own day, being from the land of its provenance, but I suspect that you
were shamefully unaware. So now you know. Today is National Indian Pudding Day,
and if you have never had it, do try. It is one of the many items that uses our
wonderful jonnycake cornmeal, and there is a
recipe right here on this very blog—omg, posted five years ago—that you can
use. If you're not sure which cornmeal to choose, I refer you to this completely scientific comparison.
There is even a story
on NPR about it. It says that interest in New England cooking is on the
upswing. As usual, I seem to have been ahead of my time (always have problems
with timing); guess I should get back to this….but when??
![[Indian meal baked[2].jpg]](http://lh5.ggpht.com/janeerobbins/SNcUEn7ncpI/AAAAAAAABN0/XyGM-eENCnQ/s1600/Indian+meal+baked%5B2%5D.jpg)
7 comments:
Good morning, Jane!!
It's lovely to see you again, this cold, cold day---just right for a baked or steamed pudding, I think.
Even before I clicked to read this, the title on my sidebar sent me into such forgotten memories of the day I "made" an Indian Pudding. I suppose I was about eight, already making biscuits and cornbread, and well trusted at the stove.
There had been a story in my "reader" about a little pioneer girl who was home one Autumn day whilst her Mama was quilting all day at the settlement house, and it just captivated me, as the coziest, best thing to make on a frosty day. Little Girl got out the meal, stirred up the mush, and knocked pieces off the hunk of "bought sugar" to season it.
And so did I---more authentically thank you'd think, for our own box of brown sugar was solid as a rock, and required several good smacks with my little hammer, and perhaps a whack on the tile floor, before it would let loose and give me enough sugar to use.
I think I used water, plain cornmeal, a little salt, maybe a bit of oleo, and the little shards of sugar, which FINALLY dissolved as I stirred it in a pot.
After baking, it was really pretty, golden and crusted on top, but none of us really cared for it, so I gave it to the neighbor, whose parents lived with her, and whose requested supper was mush about three nights a week. They "made over" it as if it were manna, so I was quite pleased.
What a sweet, warm memory---thank you. Hope your FALL is lovely!
rachel
Always wonderful to hear your "voice," Rachel. I know it has been cold there (snow in Little Compton this week!) and you are right that Indian Pudding is a nice, warm comfort. But also an acquired taste, much like jonnycakes themselves. Sounds like you made the original version, more of a sweetened mush. Don't think I would like that, either. But adding eggs and milk is transformative. But still, a local's love. See you soon; stay warm!
Didn't know you'd be free to answer so soon---my imagination just flew with the memories. I have a little piece dashed down to post on Lawn Tea, for this cold day, and after all, I don't want to skip such an important holiday.
Just seeing if there's a free domain picture I might use.
Thanks for the inspiration! I haven't had much lately.
rachel
You are always free to use any of my pix, with attribution/link. I think you can just copy and paste.
Well. One more time---I had no idea I could do that---I know it won't just COPY and PASTE, but I saw the "save as" and it went right into my November folder, big as you please. I've been having a friend send me some occasionally, as attachments to e-mail, and I can do those.
Wow. You're linked now, as well.
We've got to stop meeting like this.
r
Ha! So true, my blog friend. Someday I will make it to MS.
PS We've been in Indiana for 23 years, but I cooked the one and only Indian Pudding in MS.
Post a Comment