English settlers brought this recipe with them to America. Hasty pudding is not quick to make but is a classic comfort food. Originally, the English made the dish with flour, but the recipe was adapted in the United States, using cornmeal in its place. It has also been referred to as “Indian Pudding,” using the more affordable and available cornmeal. Various recipes exist, but the basics of hasty pudding are cornmeal and water. This sweetened version qualifies the dish as dessert. Indian pudding remained a common American dessert until commercialized puddings arrived in the 20th century.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
2 hours 10 minutes
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups milk
- 2 cups light cream
- 3 Tbsp stone ground yellow cornmeal
- ½ cup brown sugar
- ½ cup maple syrup
- 1 Tbsp butter
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- ⅛ tsp nutmeg
- Pinch ground cloves
- ⅛ tsp baking soda
- 2 eggs, beaten
Directions
- Preheat oven to 325°F.
- Scald milk and cream in a large pan. (This means bringing it to a near boil.)
- Gradually sprinkle in cornmeal and bring to a boil, stirring briskly.
- Stir in sugar, maple syrup, butter, cinnamon, ginger, salt, nutmeg, cloves, and baking soda. Let cool slightly.
- Beat eggs with milk and cream mixture in a large bowl.
- Pour batter into buttered 1½ quart baking dish and bake in preheated oven 2 hours.
- Serve hot or warm with whipped cream.
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