Hasty Pudding
Ingredients
Directions
Prepare
In the top of a double boiler, put 1 quart of boiling water and add 2½ teaspoons of coarse sea salt.
In a bowl, mix 2 cups of cornmeal with 2 cups of cold milk (or 1 cup each of water and milk).
Cook
Stir the cornmeal mixture slowly into the boiling water.
Boil for 5 minutes, stirring constantly.
Place the vessel over hot water and let it cook for 3 to 5 hours, stirring occasionally to prevent lumps.
Serve
Serve with milk or cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the thick body of the pudding as its starch gelatinizes during long cooking.
- Milk
- Adds richness and softness, and helps the pudding stay creamy rather than stiff.
The step that matters
Stirring the cornmeal into the boiling water. Adding the cornmeal mixture slowly while stirring keeps the starch dispersed. Dumped in at once, it clumps into lumps that stay hard in the pudding.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cornmeal pudding recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.