Friday, November 20, 2015

FEED YOUR FACE: Hasty Pudding

How long has it been since you have had hasty pudding? You have had hasty pudding, haven't you? Well, if not, you should try some. My sister and I used to have it at our great grandmother's house on cold mornings. My grandmother would serve all of us hasty pudding every Christmas morning when we lived with them back in the early sixties.

HASTY PUDDING
1 cup yellow cornmeal
Maple syrup
Brown sugar
Molasses or light cream

Take a bowl and add cornmeal and 1 cup cold water. Mix well.

In a heavy saucepan bring 3 cups water and 1/2 teaspoon of salt to a boil.

Then carefully stir in the cornmeal mixture, making sure it does not get lumpy.

Cook over low heat, stirring occasionally, about 10 to 15 minutes.

Serve up in bowls with a pat of butter.

Now add some molasses or some maple syrup. Or maybe you like brown sugar instead. Maybe some light cream.

Me, I like to add some chokecherry jelly. It's great on a cold morning with a steaming mug of coffee and maybe a slice -- okay, several slices -- of bacon on the side.

So, if it has been awhile since you had some hasty pudding, or if you have never had hasty pudding, give it a try. I think you will like it. You might even give up on your oatmeal.

Enjoy.... And FEED YOUR FACE!

2 comments:

  1. It is very easy to make but I would not use the nasty by-product that they sell as molasses in the grocery store but only real sorghum molasses which is the next thing to honey. Some people don't know the difference.

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    1. Sunnybrook Farm, I agree. I can remember as a little kid in Arkansas. Having fresh biscuits, with butter and sorghum molasses drizzled on them, and a bowl of hot oatmeal with molasses, and several slices of bacon on the side.

      Thank you ever so much for stopping by.

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