"cornmeal Sponge" Pudding Recipe

Cornmeal Sponge Pudding
Recipe:

History:
Cornmeal Sponge Pudding is a classic American dessert that dates back to the colonial era. It originated as a frugal and resourceful way to use up leftover corn muffins or corn cake. Cornmeal was a staple in early American cuisine, and this recipe was an ingenious way to transform stale corn products into a delicious and comforting dessert.

Fun Facts:
1. Cornmeal was widely available and inexpensive in colonial America, making it a popular ingredient in many recipes.
2. The use of cornmeal in desserts reflects the influence of Native American culinary traditions, as they were the first to cultivate and consume corn.
3. Puddings, in general, have a long history and were a common dessert during colonial times, often made with locally available ingredients.

Ingredients:
- 2 cups crumbled cold corn muffins or corn cake
- 1 quart sweet milk
- 3 eggs, well-beaten
- 3 tablespoonfuls sugar
- Pinch of salt
- Whipped cream and sugar (for serving)
- Sauce:
- 1 heaping tablespoonful butter
- 1 cup granulated sugar
- 1 egg
- Vanilla flavoring (to taste)

Instructions:
1. In a large bowl, soak the crumbled corn muffins or corn cake in the sweet milk for three to four hours. This will help soften the cornmeal and infuse it with the milk's sweetness.
2. Preheat the oven to a moderately hot temperature.
3. In a separate bowl, beat the eggs well until fluffy.
4. Add the beaten eggs, sugar, and a pinch of salt to the soaked cornmeal mixture. Mix everything together until well combined.
5. Pour the mixture into a baking pan and smooth the top.
6. Bake the pudding in the preheated oven for approximately one hour, or until the top is golden and the pudding is set.
7. While the pudding is baking, prepare the sauce by beating the butter, granulated sugar, egg, and vanilla flavoring together until creamy. Refrigerate until ready to serve.
8. Once baked, remove the pudding from the oven and let it cool slightly.
9. Serve the Cornmeal Sponge Pudding hot, topped with whipped cream and a sprinkle of sugar. Alternatively, serve it with the prepared sauce.
10. Enjoy this classic dessert that celebrates the simplicity and versatility of cornmeal.

Similar Recipe Dishes:
1. Cornmeal Cake: A variation of this recipe where the crumbled corn muffins are replaced with a batter made from cornmeal, resulting in a lighter and airier cake-textured dessert.
2. Indian Pudding: Another classic American dessert made with cornmeal, milk, molasses, and spices. It has a thicker and custard-like texture compared to the Cornmeal Sponge Pudding.
3. Hasty Pudding: An early American dish made with cornmeal cooked in water or milk, often sweetened with sugar or molasses. It can be served as a breakfast porridge or a dessert, and variations include the addition of fruits or spices.
4. Cornbread Pudding: A savory twist on the cornmeal pudding, where cornbread is crumbled and baked in a custard-like mixture with cheese, vegetables, and herbs. It can be served as a side dish or a main course.
5. Polenta Pudding: An Italian-inspired variation of cornmeal pudding, where fine-ground cornmeal is slowly cooked with milk, sugar, and often flavored with vanilla or citrus zest. It is then chilled and served as a creamy and comforting dessert.

Remember, the charm of this recipe lies in its history and the clever use of affordable and accessible ingredients. Enjoy the tradition and simplicity of the Cornmeal Sponge Pudding!