Above: Try this traditional American dessert with Native American roots (from Cultural Blend, November 2021). Photograph by Quentin Bacon.
I’ve adapted this dish from a recipe first made popular by English settlers in the colonial era. It’s a traditional American dessert with Native American roots. The English, craving the sweetened porridge they called hasty pudding, began using Native American cornmeal to create a version sweetened with milk and molasses. Mine is a silky-smooth, creamy baked custard. I keep the traditional flavors of molasses and corn but remove any hint of grittiness and add dashes of fragrant cinnamon and nutmeg plus a bright taste of cranberry. I serve it with a scoop of ice cream, but it’s also a comforting treat on a lazy morning with a fresh cup of coffee.
New Native Kitchen: Celebrating Modern Recipes of the American Indian is available at bookstores throughout the country. Learn more about Freddie J. Bitsoie’s work, including his partnership with famed Italian chef Lidia Bastianich, on his Rezervations Not Required Facebook page.