American culinary history is a marriage of many cultures. On any given day, in any given American kitchen, we invoke the memory of our ancestors with dishes that speak to their heritage. From Greek to Brazilian, Italian to Lithuanian, Mexican to French, what defines American cuisine is as new as the newest wave of immigrants and as fresh as the latest fusion cuisine.

But authentic American recipes, those not bestowed upon us by England, not carried over on faded pages in immigrants' cookbooks, the truly American dishes can be found in early New England cuisine.

One of the most beloved traditional Yankee recipes is Indian pudding. While not widely known beyond the borders of New England, this early American dish is still celebrated in diners, restaurants, and inns throughout the northeast. The simple recipe has changed little since colonial days. Steadfast and true, like the first Patriots who enjoyed it, Indian pudding has earned its rightful, though quietly unassuming place in our culinary history.

Indian pudding is a baked custard made from corn meal and milk, eggs and spices, and is sweetened by dark, rich molasses. According to "America's Founding Food" authors Keith Stavely and Kathleen Fitzgerald, colonists used the word "Indian" when referring to corn or corn meal, not the indigenous peoples. This corn pudding became popular among colonial cooks around the time of this country's independence.

Perhaps it was our determined self-reliance that gave birth to a dish that embraced American ingredients like corn and molasses. The two make for a warm, filling and infinitely practical dish that could be enjoyed at breakfast, as a side dish or for dessert

John Quincy Adams once said, "Patience and perseverance have a magical effect." So it is for Indian pudding lovers -- patience is the virtue that yields the creamiest pudding. Cooked too quickly, the eggs will scramble and the pudding will be lumpy.

For this recipe, originally featured in the CIA's American Bounty Restaurant 25 years ago, the corn meal and milk are simmered and stirred together until thickened. "To prevent lumps, gently sprinkle the corn meal directly over the whisk and whisk vigorously until it is completely blended," suggests Dan Turgeon, professor in culinary arts at the Culinary Institute of America. "Stir about once a minute to prevent the bottom from scorching or sticking to the pot."

When this mixture has cooled, the eggs, molasses and spices are added. The mixture is transferred to a casserole dish that has been placed in a hot water bath, then slow-cooked in a low 275 F. oven for two hours. The water bath provides a constant and gentle heat, resulting in a smooth pudding with a deep, golden brown crust.

For your time -- and patience -- you'll get a creamy, golden-brown pudding and the lingering aroma of a traditional New England dish. It's a dish worth waiting for during the coldest months of winter.

For the video demonstration featuring how to prepare the perfect Indian Pudding, visit www.ciachef.edu/IndianPudding.

Indian Pudding

This warm and filling dessert is made ingredients that would be familiar to any early settler: cornmeal and molasses. It is a wonderful choice for a Sunday supper in the heart of winter.

4 cups milk

1/2 cup cornmeal

2/3 cup molasses

2 eggs, lightly beaten

1/4 tsp. each of ground ginger, nutmeg and cinnamon

Preheat oven to 275 F. Butter a soufflé dish or pudding mold. Bring a kettle of water to a boil to make a hot water bath for steaming the pudding.

Bring the milk to a boil in a saucepan over medium heat. Add the cornmeal gradually, whisking constantly. Simmer over low heat, stirring constantly, until the mixture has thickened, about 5-10 minutes.

Remove the pan from the heat, and stir in the molasses. Allow it to cool slightly for about 5 minutes and then stir in the eggs and spices.

Pour this batter into a prepared dish and set it in a larger baking dish. Place the assembly on a rack in a preheated oven. Add enough boiling water to come up to the level of the pudding.

Bake for about 2 hours or until the pudding is firmly set. Allow the pudding to rest for 30 min. Serve while still warm.

Makes 8 servings

Nutritional information per serving: 190 calories; 7 grams protein; 6 grams fat; 30 grams carbohydrates; 80 milligrams sodium; 85 milligrams cholesterol.

Notes:

If you prefer not to turn the oven on, this pudding can be steamed on top of the stove in a Dutch oven or soup pot. Set the soufflé dish on a trivet or inverted sauce plate. Cover the pudding dish tightly with foil, add enough boiling water to come up to the level of the pudding, and cover the pot. Steam over very low heat (use a heat diffuser if available) for about 1 1/2 to 2 hours.

Serving suggestions:

This pudding is creamy and satisfying as is, but it would be nice to serve a sauce made by simmering apple cider, raisins and a little brown sugar. Other excellent accompaniments include whipped cream, or vanilla ice cream.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in the culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at the Culinary Institute of America at Greystone, in St. Helena. CIA at Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. For more information, visit the CIA's Web site at www.ciachef.edu.