Hasty pudding (cornmeal mush)

Yield: 4 Servings

Measure Ingredient
6 cups Boiling water
1 teaspoon Salt
1 cup Yellow cornmeal


This dish was an absolute 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 prepared quickly and served just with gravy. That was often the whole meal. Or it could be served as a side vegetable dish. Or the colonists would sprinkle it with sugar and top with milk for dessert . . . or breakfast. Finally, it could be fried. Hasty pudding saved many a family in earlier times.

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.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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