Sometimes, simple is better. Way better.
On the dusty racks of a used bookstore that has seen better days, I found a small paperback book from the mid-70s called Oklahoma Cookin’.
Compiled by “special consultant” Herb Walker, I think it was once sold in grocery store checkout lines next to candy bars, tabloids, and copies of Prevention magazine.
I grabbed the book, started thumbing through it, and was amazed at how unpretentious the recipes were. Little bits of trivia adorned the margins, and the book included sections like “Main Dishes,” “Oklahoma Bread,” and, most surprisingly progressive for the 1970s, “Indian Indigenous Food.”
Plunking my one-dollar bill on the counter, I automatically bought the book. Merry Christmas to me!
When I got home, I took a deeper dive into the book to pick out my first attempt at Oklahoma Cookin’ glory. Without much deliberation, I settled on the cornmeal-based treat Indian Indigenous Pudding.
A very loose pudding in the biblical sense, the recipe called for simple ingredients: milk, cornmeal, molasses, and pumpkin pie spice, alongside the usual suspects—sugar, butter, and salt. Once I gathered my materials, I was more than ready.
The recipe itself was straightforward. I started with a large mixing bowl, combining the cornmeal, molasses, and two cups of milk.
I added sugar, salt, and pumpkin pie spice to taste and stirred for a few minutes. Don’t be shy with the molasses—it might give you the stickiest of fingers, but it’s worth it.
After letting the mixture simmer on low for a few minutes to eliminate any lumps, I pre-buttered a well-meaning baking pan. Slowly, I poured the concoction into the pan, added another cup of milk on top, and set the oven to 325 degrees for two hours.
Aside from mixing in another cup of milk about an hour in, that’s all it took. As it came out of the oven, I have to say it was downright glorious. The rustic scent wafted through the whole house, filling it with holiday vibes that, sadly, had been missing this winter season.
Thank God for bringing Oklahoma Cookin’ into my life!
Decking the halls and looking less like the “colonial” version of figgy pudding, this traditional dish’s solid base of cornmeal and molasses had real heft to it. It left other holiday desserts in the imagined dirt. Paired with a scoop of real vanilla ice cream, it was truly an Indigenous yuletide miracle—one that can’t be beat.
As a matter of fact, I think I’ll have another piece right now!
When I embarked on this quest, I assumed the recipe would turn out like my previous attempts from the Oklahoma Celebrity Cookbook: seriously malformed, extra runny, or completely lifeless—a wacky experiment with no love lost, just time wasted.
But this time was different. This recipe turned out more than amazing! It’s a dish that could very well become my new Indigenous holiday tradition. I’m relieved—and delighted—to say it was a wonderful experience, a wonderful time, and, even better, a very merry treat!
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Follow Louis Fowler on Instagram at @louisfowler78.
