Hasty Pudding
From The Old Farmer's Almanac Colonial Cookbook
Miscellaneous Recipes | Puddings and Custards Recipes
- 1/2 cup yellow cornmeal
- 1 cup cold water
- 1/2 teaspoon salt
- 2 cups boiling water
Mix cornmeal with cold water. Add with salt to boiling water. Reduce heat and cook 10-15 minutes, stirring frequently. Serve with cream and maple sugar, brown sugar, honey, or molasses. Chill unused mush, slice, dust slices with flour, and brown in butter or bacon grease. Serve with syrup.
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