Indian Pudding Recipe

If there is one true Native American flavor, it is that of cornmeal and molasses, which the earliest settlers developed from the natural foodstuffs long used by the Indians, and which is characterized in such other American classics as corn cakes and anadama bread. This recipe is for a rather firm pudding with a decided butterscotch flavor. Serve six to eight.

Ingredients:
4 cups milk
1/2 cup yellow cornmeal
3 T. butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup dark molasses
1 t. cinnamon
1 t. salt
1/4 t. ground nutmeg
1 t. vanilla extract
3 eggs
Heavy cream, whipped cream or vanilla ice cream

Step 1. In the top of a double boiler, scald milk. Add cornmeal gradually, stirring constantly. Place over, not in, boiling water and cook, stirring occasionally, 10 minutes. Remove from heat and cool slightly.

Step 2. In a small saucepan cream together butter and brown sugar, then add molasses, cinnamon, salt and nutmeg. Cook over low heat, stirring, just until blended. Remove from heat and stir in vanilla extract.

Step 3. Beat eggs into cornmeal mixture one at a time. Add molasses mixture and mix thoroughly.

Step 4. Pour mixture into buttered 2-quart baking dish. Bake in a preheated 325 degree oven 1-1/2 hours or until firm and lightly browned. Serve with cream, whipped cream or vanilla ice cream.

Traditional Italian Polenta Recipe

Ingredients:
4 cups yellow cornmeal
1-1/2 t. salt
3 quarts boiling water, or more, as needed

Procedure:
Bring 2 quarts of water to a boil with the salt in a large saucepan. Bring another quart of water to a boil in another pan; this will be needed later as cooking proceeds.  As soon as the water boils, add 2-1/2 cups of cornmeal, stirring constantly with a wooden spoon. Traditionally, the stirring is clockwise only. Reduce the heat. As the polenta thickens, add a little more boiling water. After 15 minutes, add the remaining cornmeal and continue stirring and cooking, adding water when it becomes too thick. The polenta should cook for about one hour; it will be more digestible and lose any underlying bitterness if the cooking can be extended that long. However, it is cooked when it comes easily away from the sides of the pan.

The polenta may be enjoyed soft and very hot, accompanied by any number of sauces or garnishes; or it may be allowed to cool and harden, cut into various shapes, sprinkled with butter and grated parmesan cheese, arranged in layers with various fillings between and baked, etc. The sliced, hardened polenta may be substituted for bread, especially when it is accompanied by a good gravy or a dish of braised meat. Served with your favorite pasta sauce and roast pork, this will be popular with the men.

Canadian Johnny Cake Recipe

Mrs. Kitchen Mouse remembers that her Papa liked to make these for his five children.
 
Ingredients:
1/2 cup sugar
3 T. melted butter
1 egg
1 cup milk
1 cup cornmeal
1 cup flour
1 t. cream of tartar
1/2 t. baking soda
1 t. salt

V.S.P. Lightly mix together all the ingredients. Bake in a square baking pan in a 350 degree oven. Cut into squares and serve hot.

Indian Meal Pancakes Recipe

Serve these hot off the griddle with bacon, ham or sausage.
  

Ingredients:
2 cups buttermilk
1 t. baking soda
2 eggs, well beaten
2/3 cup all-purpose flour, sifted
1-1/3 cup yellow cornmeal
1/2 t. salt
1 T. sugar

V.S.P. Dissolve the soda in the milk, add the eggs and stir until well blended. Resift the flour with the dry ingredients and stir into the liquid. Let stand about 10 minutes. The batter will be somewhat lumpy. Drop by spoonfuls onto a lightly buttered hot griddle. Cook until delicately brown on one side, turn and cook other side. Serve hot with maple syrup.