This is a print preview of "Hasty Pudding" recipe.

Hasty Pudding Recipe
by Global Cookbook

Hasty Pudding
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  Servings: 4

Ingredients

  • 6 c. Boiling water
  • 1 tsp Salt
  • 1 c. Yellow cornmeal

Directions

  1. Bring the water to a rapid boil in a heavy covered pot. Add in the salt and slowly add in the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring till the cornmeal thickens, about 5 min. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 min more.
  2. This cornmeal mush recipe serves 4 to 5 as a side dish.
  3. Comments: This dish was a staple in Colonial times. It was called "hasty" because it takes only about 40 min to make - and in terms of early cooking techniques which was a very short time.
  4. It could be served just with gravy, or possibly it could be served as a side vegetable dish. Sometimes the colonists would sprinkle it with sugar and top it with lowfat milk for dessert or possibly breakfast. Finally, it could be fried.