My mom used to make something like this when we were sick.
This simple and comforting Hasty Pudding Dessert is a warm, spiced treat perfect for cool evenings. With its smooth, custard-like texture and rich molasses flavor, it’s reminiscent of pumpkin pie and is beautifully complemented by a scoop of vanilla ice cream.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cornmeal | 1/3 cup |
| Ground Ginger | 1 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Whole Milk | 2 cups |
| Heavy Cream | 1 cup |
| Molasses | 1/2 cup |
| Brown Sugar | 1/4 cup |
| Vanilla Ice Cream | For serving |
| Pecans (Optional) | For Topping |
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a mixing bowl, whisk together the cornmeal, ground ginger, cinnamon, nutmeg, and salt. Set aside.
- Heat Liquid Ingredients: In a saucepan, mix together the whole milk, heavy cream, molasses, and brown sugar. Bring the mixture to almost boiling over medium-high heat.
- Combine Wet and Dry: Reduce the heat to medium-low. Whisk the cornmeal mixture into the hot liquid, stirring constantly. Cook for about 3 minutes, or until the mixture thickens and is almost boiling, stirring frequently. The consistency should resemble pumpkin pie filling.
- Bake: Pour the mixture into a greased 6-inch cast iron skillet or a small baking dish. Bake for 20 minutes.
- Stir and Continue Baking: Carefully remove the pudding from the oven and stir it. Return it to the oven and bake for another 20 minutes, or until the top is browned and the sides begin to pull away from the pan.
- Cool and Serve: Allow the pudding to cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream. Sprinkle with pecans, if desired.
