Steamed Corn Pudding

Carol Junkins

By
@CarolAJ

Recipe from book: "Foods That Made New England Famous" from 1946 . Recipe submitted by:Mrs. W.P. Hazeltine, Lynn, MA. She writes: "This recipe-over 150 yrs old was used by my husband's grandmother when her entire family gathered at the Old Homestead for Thanksgiving Dinner, which was always served at evening: then the big dinning room was cleared: the "fiddlers" tuned up and everybody joined in the old square dances"


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Serves:

Family of 4

Prep:

24 Hr

Cook:

3 Hr

Method:

Steam

Ingredients

3 c
cornmeal
1 tsp
salt
1 lb
dried apples
2 c
water

Directions Step-By-Step

1
Let apples soak overnight in water to cover well. Put meal in a dish; add salt and apples and 2 cups water. Stir until thick.
2
Place in scalded and floured cotton bag, or cloth large enough to leave room for mixture to swell in cooking.
3
Steam 3 hours.

Serve hot with turkey dinner, not as dessert.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom