Cornmeal Breakfast Pudding.
Soon after I got married, my mom called me and said she'd found a couple of my grandma's cookbooks, and did I want them? I, who nostalgically cherishes almost anything that has belonged to my ancestors, and would collect cookbooks until my shelves were full of them if I could, of course said Yes! As soon as they were in my possession, I scoured them for recipes I could easily create. This recipe was one I made almost as soon as I saw it. (I believe I found the recipe and had it made within that hour.)
Since then, I've learned that a full recipe is much too much for my family to enjoy. I reduce the recipe by either 1/3 or 2/3, as it's simpler than trying to divide an egg. A 1/3 recipe will adequately feed two people, or heartily feed one. A 2/3 recipe will easily feed three to five people, and a full recipe feeds six to eight, depending on portion sizes desired.
Evelyn's Breakfast Cornmeal Pudding, from Stories and Recipes of the Great Depression of the 1930's, by Rita Van Amber and revised by Janet Van Amber Paske
Ingredients:
1/4 - 1/2 c. sugar or honey (I use the honey, and go a bit shy of 1/4 c.)
1 t. salt
3 T. butter
3 c. milk
1 c. cornmeal
1 c. milk
3 eggs
Directions:
Combine sugar or honey, salt, butter, and 3 c. milk, and heat to scalding. Combine cornmeal and 1 c. milk, then add to honey mixture. (VERY IMPORTANT: Don't add the cornmeal and milk seperately to the honey mixture, thinking it will combine and save you a step, it won't. Experience talking...)
Cook till thickened, stirring. Then cover, cook five minutes, stirring occasionally.
Beat the eggs. Very slowly, add a small amount of hot cornmeal to the eggs, till they are warmed but not cooked by the cornmeal. Pour egg mixture into cornmeal, stirring constantly. Cook on low heat, covered, for five minutes. Spoon into serving bowls, serve warm with a sprinkle of nutmeg and a splash of milk or cream. (I usually go with the cream.) Enjoy!
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Reader Comments (1)
Loved the recipe and am enjoying your blog!