Hasty Pudding or Cornmeal Mush
Ingredients
Directions
Bring water to a boil in a pot and add the salt to the boiling water.
Gradually sift in the cornmeal while stirring constantly.
Continue stirring for 20 minutes to prevent burning.
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
- Gelatinizes as it cooks in boiling water, thickening the mixture into a pudding-like texture.
- Water
- Cooks the cornmeal and hydrates its starch, forming the body of the pudding.
The step that matters
Stirring the cornmeal in while stirring constantly. Cornmeal added to boiling water can clump and its starches settle and scorch on the pot bottom if not stirred continuously. Sifting slowly and stirring keeps it smooth and prevents burning.
“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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