Hasty Pudding
Ingredients
Directions
Make the pudding
Boil 1 quart of water in a pot.
Add 1 teaspoon of salt to the boiling water.
Sift in 1 cup of cornmeal with your left hand while stirring with a stout spoon using your right hand.
Boil for at least 5 minutes, stirring constantly until thick like griddle batter.
Wet a bowl, pour the pudding into it, cover, and let it sit for a few minutes.
Turn the pudding out onto a plate and serve with cold milk.
Fry and serve
When cold, cut into slices and fry in hot pork fat until brown on both sides, turning once.
Sprinkle with sugar and serve.
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 thickens in boiling water.
- Water
- Hydrates the cornmeal so its starch can swell and set into a thick mass.
The step that matters
Sifting the cornmeal into boiling water. Adding cornmeal slowly while stirring prevents lumps, because dry starch clumps when it hits hot liquid all at once. Constant stirring keeps the mixture smooth as it thickens.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.