This Simple Colonial Hasty Pudding Will Make You Feel Like You’re in the 1700s

Hasty pudding might sound like a quick fix from a modern pantry, but it actually comes from the 1700s. Back then, it was a hearty, warm dish made with just a few simple ingredients. Today, it’s like comfort food from history—easy, filling, and kind of nostalgic.

It’s perfect for cold mornings, and you probably have everything you need in your kitchen right now.

History

Colonial Americans didn’t have fancy breakfasts. They used what was local and cheap. Cornmeal was everywhere, so they boiled it with water or milk and stirred until thick.

They called it hasty pudding because it was faster than baking bread or cakes. Some even added a bit of molasses or butter on top when they could afford it.

This dish goes way back to British times too, but in America, cornmeal replaced wheat because it was easier to grow.

Equipments

• Medium saucepan (this is the FATHER of all saucepans!)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or whisk
• Measuring cups
• Small bowl (optional, if you want to soak cornmeal first)

Ingredients

• 3 cups water
• 1 cup yellow cornmeal
• ¼ teaspoon salt
• ½ cup milk (optional, for creamier texture)
• 1 tablespoon butter (optional, for serving)
• 1 tablespoon molasses or maple syrup (optional, for serving)

Instructions

Step 1: Boil the Water

Bring 3 cups of water to a gentle boil in a medium saucepan. Add salt once it’s bubbling.

Step 2: Add Cornmeal Slowly

Lower the heat and slowly sprinkle in the cornmeal while stirring constantly with a wooden spoon. This helps avoid lumps.

Step 3: Stir and Thicken

Keep stirring on low heat for about 15 to 20 minutes. The pudding will get thick. Add a splash of milk if it feels too dry or thick.

Step 4: Serve Warm

Spoon it into bowls. Add butter or molasses on top if you want a richer taste. You can also drizzle a bit of cream or maple syrup.

Special Notes

• Stirring constantly is key. If you walk away, it might get lumpy or stick to the pot.
• You can soak the cornmeal in a bit of warm water for 30 minutes before cooking for smoother texture.
• Use milk instead of water for a more modern, creamy version.
• This dish was also eaten cold the next day, fried in slices with butter.

Nutrition

Approximate nutrition per serving (without butter or syrup):

• Calories: 250
• Carbs: 45g
• Protein: 5g
• Fat: 2g
• Fiber: 4g
• Sugar: 1g
• Sodium: 150mg