Hasty Pudding Recipe - Cooking Index
Hasty Pudding Recipe - Cooking Index
This dish was a staple in Colonial times. It was called "hasty" because it takes only about 40 minutes to make -- and in terms of early cooking techniques that was a very short time. It could be served just with gravy, or it could be served as a side vegetable dish. Sometimes the colonists would sprinkle it with sugar and top it with milk for dessert or breakfast. Finally, it could be fried.
Courses: Dessert, Side dish| 6 cups | 1422ml | Boiling water |
| 1 teaspoon | 5ml | Salt |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
Bring the water to a rapid boil in a heavy covered pot. Add the salt and slowly add the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring until the cornmeal thickens, about 5 minutes. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 minutes more.
This cornmeal mush recipe serves 4 to 5 as a side dish.
Source:
THE FRUGAL GOURMET by Jeff Smith - As reprinted in the 08-23-1995 issue - The Springfield Union-News
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