Can I make Hasty Pudding ahead of time?

Absolutely! Bake it a day ahead, let cool, then refrigerate. Reheat in the oven or microwave just before serving. Don’t forget the fresh scoop of ice cream—add it right before serving for the best experience.

Can I use instant or polenta instead of cornmeal?

Stick with regular, finely ground yellow cornmeal for the classic texture. Polenta is often too coarse, and instant varieties can turn gluey. If it’s all you have, you may need to adjust the liquid and watch the pudding closely for texture.

What if I don’t have a cast iron skillet?

No worries! Any small baking dish (glass or ceramic) works great. Just be sure to grease it well.

Does this pudding have a strong molasses flavor?

It does have a pronounced molasses presence—rich, bittersweet, and deeply comforting. If you prefer a milder flavor, reduce the molasses slightly and add a little extra brown sugar.

Hasty Pudding Dessert Recipe

Description

Hasty Pudding is a comforting, old-fashioned dessert featuring creamy cornmeal enriched with warming spices, brown sugar, molasses, and finished with a hint of vanilla ice cream. This baked pudding delivers a velvety, custard-like texture and a sweet, spicy flavor, making it a hearty treat ideal for cool evenings or nostalgic dessert cravings.

Ingredients

Units Scale

Dry Ingredients

1/3 cup cornmeal
1 teaspoon ground ginger
1/2 teaspoon cinnamon (or to taste)
1/4 teaspoon nutmeg
1/4 teaspoon salt

Wet Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup molasses
1/4 cup brown sugar

For Serving

Vanilla ice cream (for serving)
Pecans (optional, for topping)

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Instructions

Prepare the Cornmeal Mixture
Preheat your oven to 350˚F. In a mixing bowl, whisk together the cornmeal, ground ginger, cinnamon, nutmeg, and salt until evenly blended. Set this dry mixture aside for later use.
Heat the Wet Ingredients
In a saucepan, combine the whole milk, heavy cream, molasses, and brown sugar. Heat the mixture over medium-high heat, stirring occasionally, until it’s almost boiling but not quite at a full boil.
Add the Cornmeal Mixture
Gradually whisk the prepared cornmeal mixture into the hot milk mixture in the saucepan. Reduce the heat to medium-low and cook for about 3 minutes, stirring often. The mixture should look like pumpkin pie filling—thick and smooth.
Bake the Pudding
Pour the thickened mixture into a greased 6-inch cast iron skillet or a small baking dish. Bake in the preheated oven for 20 minutes. Carefully remove the dish from the oven, stir the pudding to ensure even baking, then return to the oven and bake for another 20 minutes. The pudding is ready when the top is browned and the sides slightly pull away from the pan.
Cool and Serve
Allow the pudding to cool for about 15 minutes before serving. Spoon the warm hasty pudding into bowls and top with a scoop of vanilla ice cream. If desired, sprinkle chopped pecans on top for added texture and flavor.

Notes

Adjust the spice levels to suit your taste preferences.
Use high-quality molasses for a robust, authentic flavor.
Pudding can be stored in the refrigerator for up to 3 days; reheat gently before serving.
For a dairy-free variant, substitute plant-based milk and cream.
Pecans or other nuts are optional and can be omitted or replaced.

Nutrition

Serving Size: 1/5 recipe
Calories: 385
Sugar: 32g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 5g
Cholesterol: 62mg