Name: Hasty Pudding with Whipped Cream
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 to 10 servings
Ingredients: 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; 2 cups heavy whipping cream; 1/3 cup confectioners' sugar

Directions

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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Hasty Pudding with Whipped Cream

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