Hamburg Corn Pone Pie, Indian Pudding and Red Velvet Cake

Jayne de Constant, Margaret Carroll and Judy Palm

Hamburg Corn Pone Pie

Jayne de Constant

(Judy Palm photo)

The only thing I could cook when I was married in 1955.

1 medium onion, cut up
1 Lb. hamburg
1 can stewed or cut up tomatoes
1 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon worcestershire sauce
1 can red kidney beans, drained
1 package Jiffy corn muffin mix
1 cup milk
1 egg

1. Sauté onion until golden in small amounts of liquid shortening.
2. Add hamburger to skillet. Sauté until brown.
3. Add 1 can of tomatoes to meat, reserving about 1/4 cup of juice.
4. Add salt, chili powder and Worcestershire sauce. Cover skillet and simmer for 10 minutes. If dry, add a bit of the reserved tomato juice.
5. Add kidney beans to skillet and stir. Place mixture into an oven proof casserole.
6. Mix cornbread package with egg and milk and spread over the top of the meat-bean mixture.

Bake corn pone pie at 425 degrees for 20 to 25 minutes.

Indian Pudding

Margaret Carroll

Perfect Pot for Indian Pudding (Judy Palm photo)

The staff of that Boston landmark, Durgin Park restaurant (c. 1742), will tell you that their Indian pudding is the best there is. “It smells like roasted corn and tastes like the first Thanksgiving.”

That same staff also tells us that they would be “honored” to share their recipe with Rye Reflections.

1 1/2 cups milk
1/4 cup black molasses
2 tablespoons sugar
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon baking powder
1 egg
1/2 cup yellow cornmeal
1 1/2 cup milk

Preheat the oven to 450 degrees. In a bowl mix 1 1/2 cups milk with the molasses, sugar, butter, salt, baking powder, egg and cornmeal. Pour the mixture into a stone crock that has been well greased, cover and bake until it boils. Heat and stir in the remaining 1 1/2 cups milk. Lower the oven temperature to 300 degrees and bake covered for 5 to 7 hours. Serve warm with whipped cream or vanilla ice cream. Makes 4 to 6 servings.

Red Velvet Cake

Judy Palm

(Jim Cerny photo)

This is a pretty and festive cake for Christmas or Valentine’s Day. The red food coloring doesn’t add anything but color to the cake and can be easily eliminated if you wish. The frosting does not last for long and should be made the day you will serve the cake. It would have to be refrigerated beyond that and the cake is better not refrigerated. Plan well. It is delicious and worth the effort.

1//2 cup oleo
1 1/2 cup sugar
2 eggs
1 teaspoon cocoa
2 ounces red food coloring
2 1/2 cups flour
1 cup sour milk or buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon vinegar

Cream shortening, sugar and egg. Make paste of cocoa and food coloring. Add to creamed mixture. Sift dry ingredients and add alternately with milk and vanilla.  Pour into two 9” square pans and bake at 350 degrees for 30 minutes.


2 tablespoons flour
1 cup milk
Cook together until thick, stirring constantly. Allow to cool.

Cream together
1 cup butter
1 cup granulated sugar
2 teaspoons vanilla.
Pour first mixture gradually into creamed mixture and beat with electric mixer until fluffy. Don’t underbeat. Beat at least 10 minutes.  Split the two layers and frost each layer and the top.

February, 2009