by Linda Pascatore
©1997 The Gobbler: Autumn Feast
This was a traditional colonial Thanksgiving
dessert. How fitting when one remembers that the Native Americans
saved the Pilgrims from starvation by sharing with them their
native grain, corn. The Indians probably made their version
with berries for the sweet taste. They would lower the pudding
into a preheated cooking pit, cover it, seal it with mud, and
allow it to cook overnight. Warm pudding would be served with
The colonial recipes evolved to include molasses,
sugar, lard or butter, baking soda, eggs, and milk. The pudding
was baked for five to seven hours, in a well greased stone crock.
Sweet puddings are now served for breakfast on Indian feast
and dance days, at weddings, and at naming parties for babies.
Small pieces are broken off and eaten with the fingers. The
leftover portion is dried, pulverized, and made into a beverage
by adding hot water.
- 1 cup cornmeal
- 1/4 teaspoon sea salt
- 3 cups water
- 1/2 cup berries or raisins
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup
Place cornmeal and salt in saucepan.
Add water gradually and stir to prevent lumps. A wire
whisk is very helpful. Bring to boil over high flame,
stirring constantly, until mixture thickens, about five
minutes. Add remaining ingredients. Pour mixture into
corn-oiled baking dish. Bake at 400 degrees for one
hour, uncovered, stirring once halfway through so raisins
don't stick on the bottom. Let sit about one hour before
Recipe from American Macrobiotic
Cuisine, by Meredith McCarty