Boiled Corn Meal Pudding

The batter can be prepared up to 2 hours ahead and kept at room temperature, covered, but should not be refrigerated as the soda will begin losing effectiveness. The fully cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Reheat by returning to the cloth and boiling for 30-45 minutes until warmed through.

Store leftover pudding wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or slice and pan-fry in butter until crispy on the outside. The pudding can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.