Hasty Pudding with Whipped Cream

Total Time:
1 hr 40 min
10 min
1 hr 30 min

8 to 10 servings

  • 3 cups coarse stone-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons salt
  • 8 cups half-and-half
  • 1/2 cup maple syrup
  • 1/2 cup molasses
  • 1/2 cup packed light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus for greasing baking dish
  • 1 orange, zested and juiced
  • Whipped Cream, recipe follows
  • Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish.

  • In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside.

  • In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice.

  • Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding.

Whipped Cream:
  • With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve. Yield: 3 cups

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