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Hasty Pudding

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
Serves: 4 people

Recipe Ingredients

6 cups 1422mlBoiling water
1 teaspoon 5mlSalt
1 cup 62g / 2.2ozYellow cornmeal

Recipe Instructions

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.

THE FRUGAL GOURMET by Jeff Smith - As reprinted in the 08-23-1995 issue - The Springfield Union-News


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