Bring the chicken or fish broth to boil with the butter. Stir together the
cornmeal, flour, baking powder, sugar and salt.
Stir together the undrained corn niblets or lye corn, egg and milk. Add all
at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling
broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve
the thick pudding to replace potatoes.
NOTES : A fish head stock is equally as good as a chicken broth. A
surprising recipe I learned from a Manitoba Indian. We eat it as a lunch
with green salad or coleslaw or as a vegetable with roast pork or goose.
Lei's Note: I believe lye corn is called hominy in USA.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 28, 1997
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