Baked Cornmeal Pudding
Makes 8 servings
1 pint milk (2 cups)
1/4 cup yellow cornmeal
1/2 cup light molasses
2 teaspoons grated gingerroot or 1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 pint cold milk (1 cup)
Vanilla Custard Sauce, page 175, Bourbon Hard Sauce,
opposite, or whipped cream
Preheat oven to 300F (150C).
Grease a 1-1/2-quart casserole or souffle dish. Scald milk by heating in a medium-sized saucepan almost to boiling point. Gradually stir cornmeal into hot milk in saucepan.
Cook over low heat 15 minutes, stirring, until thick. Blend in molasses, ginger, cinnamon and salt. In a small dish, whisk egg. Add a little hot cornmeal mixture to egg; whisk until blended.
Blend into cornmeal mixture in saucepan. Turn entire mixture into greased dish. Let stand 15 minutes without stirring.
Gently pour cold milk over top; do not mix in. Bake 1-1/2 hours or until set in center. Prepare sauce of choice or whipped cream. Serve with warm pudding.