Hasty Pudding
Ingredients
Directions
Make the pudding
Combine cornmeal and water in a pot and cover.
Cook for 4 hours on the second shelf of the oven at high heat, or overnight at low heat.
Slice and fry
Slice the pudding thinly.
Melt butter in a pan on the lower shelf of the oven and fry the slices until golden.
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
- Yellow cornmeal
- Provides the starch that thickens with water and sets into a firm, sliceable pudding.
- Water
- Hydrates the cornmeal so its starch can swell and gelatinize during cooking.
- Butter
- Adds fat that carries heat to the slices and helps them brown to a golden crust.
The step that matters
Cook for 4 hours on the second shelf of the oven at high heat, or overnight at low heat.. Long, slow cooking lets the cornmeal starch fully swell and gelatinize, which thickens the mixture into a firm set. If it is underdone, the pudding stays soft and will not hold its shape when sliced and fried.
“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.
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