Hasty Pudding
Serves 4 · 2 of 5 items checked · 4 aisles
Dairy & Eggs
Pantry / Durable
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Spices & Seasoning
Other
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Archive recipe
Cornmeal stirred into boiling water until thick, a plain and filling colonial porridge.
Hasty pudding was boiled cornmeal, eaten with milk or molasses and sometimes baked under a crust. It was the everyday food of New England farm families and the subject of a mock-heroic poem by Joel Barlow.
The dish
2 of 5 items checked
Serves 4 · 2 of 5 items checked · 4 aisles
Bring the water to a boil with the salt.
Rain the cornmeal into the water in a slow stream, whisking to prevent lumps.
Cook gently, stirring often, until the pudding is thick and pulls away from the pot.
Spoon it into bowls and pour milk and molasses over each serving.
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