The term hasty pudding has been used to describe a number of different hot cereal dishes, both savory and sweet, over the years. European versions date as far back as the Middle Ages, but in this updated Hasty Pudding Dessert we’re using cornmeal and wonderful baking spices. As the name implies, it doesn’t take long to whip up this easy dish and the results are mouthwateringly delicious!

Hasty Pudding in Europe

When one needed a quick dish in medieval Europe a surefire way to please everyone was to mix up some hasty pudding. It could be infused with leeks and onions for a side dish to dinner or sweetened with syrup and flavored with exotic spices and rosewater for a sweet treat. It was commonly made with oats or semolina flour and was enjoyed by both the lower and upper classes. In particular this dish was well-loved in England where boiled puddings were common. But, boiling a pudding requires quite a lot of fat, water, time, heat, and patience.

A thick mixture must first be made, then wrapped and tied in clean cloth, then boiled until firm enough to slice. After all that there was often a glaze to make for the topping or a soaking period in which the pudding would be preserved by way of alcohol. Making the much quicker and simpler version was a popular choice for cooks who didn’t have the time for all that.

The New World

When the English arrived in what would become the US they brought with them their recipes. However, wheat and other familiar crops were not grown there. Known as mahiz in Taino and later maize in Spanish, corn was the grain which ended up standing in for many a European wheat-based recipe during this era. Corn puddings and bread were popular in Early America as it would be centuries before widespread wheat harvests could be relied upon. These dishes remained popular in rural areas well into the 20th century.

A version of corn pudding was served in Colonial Williamsburg and is still served there today, using eggs and white sugar. However, the hasty pudding we’re making today is infused with rich spices for a flavor closer to spice bread.

Hasty Pudding as a Dessert

Many historical recipes for hasty pudding only require you to thicken the cornmeal with milk over a fire or on the stove before serving. However, in this recipe we’re thickening the corn on the stovetop in a tasty mixture of milk, cream, molasses, and cinnamon before adding it to a small skillet to be baked until it’s a bit firmer. This baking step ensures this dessert has some firmness to it and is easy to serve up.

I like to bake this in a cast iron skillet because it cooks so nicely and evenly. In a well-seasoned skillet greased with a little butter I find that this delicious dessert is easy to scoop out for serving. During the baking you do need to stir it once halfway through baking to get an even texture.

You’ll know it’s done when it pulls away from the sides of the skillet slightly like this.

Topping Ideas

To make this dessert even more special you can add some vanilla ice cream to the top or sprinkle some pecans over it.

The flavors of cinnamon, ginger, and nutmeg make this a comforting dessert that only takes about 10 minutes of work not including baking and cooling time. This Hasty Pudding Dessert is speedy as can be- with no shortage of yummy flavor!