Despite the name, this was a dish that British settlers brought to America, adapting their favored Hasty Pudding by replacing wheat flour with the cornmeal they found here. Traditionally it’s a dessert flavored with molasses, maple syrup—or both, like in this example—and spices, but it can be adapted for savory dishes.
Source: Big American Cookbook
Preheat the oven to 300°F. Spray a 9-by-9-inch baking dish with cooking spray. Bring several cups of water to a boil.
In a large saucepan over medium heat, combine the milk, molasses, syrup, ginger, cinnamon, and salt and bring to a simmer. Whisk in the cornmeal and continue whisking until the mixture begins to thicken, 5 to 10 minutes. Whisk in the eggs.
Pour the pudding into the prepared baking dish and place it inside a larger baking dish. Pour the boiling water into the larger pan to come about halfway up the side of the baking dish. Carefully place in oven and bake for 2 hours. Let cool for 15 minutes, then serve with whipped cream or ice cream.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 227 | ||
Calories from Fat: 79 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 243mg | 75 % | |
Sodium 187mg | 6 % | |
Potassium 379.1mg | 10 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 25.3g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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