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 breakfast.

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.