This is the second in the series of Recipes From The Past. In this recipe we will continue the use of corn meal in preparing food for the table.

Hasty Pudding(Cornmeal Mush)  Also called loblolly or Indian pudding.

This recipe has no know date of it’s origin but predates white man coming to the Americas. This dish was an constant staple in Colonial times. The name hasty comes from the fact it takes only 40 minutes to prepare. It was often served with a brown gravy which served as the entire meal. It also can be served as a desert by adding a sprinkle of sugar and topped with a bit of milk. This would be a wonderful dish served on a cold morning in camp. Quick, easy and filling.

Ingredients:

1 cup Yellow Cornmeal

6 cups boiling water

1 teaspoon salt

Preparation:

Bring the water to a full boil in a heavy pot with a tight fitting lid. Add the salt and slowly add the cornmeal to the boiling water stirring constantly. Use a wire whisk for this application. Continue to whisk until the cornmeal thickens, about 5 minutes. Reduce the heat to a simmer and cover the pot. Continue to simmer slowly, stirring the pudding several times for around 30 minutes more. Remove from the heat and serve immediately.