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Loading...| 3 cups milk | |
| 1 cup heavy cream | |
| 1/2 cup yellow cornmeal | |
| 1/2 cup light brown sugar , lightly packed | |
| 1/2 cup molasses | |
| 1 teaspoon salt | |
| 2 teaspoons ground cinnamon | |
| 1/4 teaspoon ground nutmeg | |
| 1/4 teaspoon ground cloves | |
| 1/4 teaspoon ground ginger | |
| 4 large eggs | |
| 4 tablespoons unsalted butter , cut into 4 pieces |
| 1. | Preheat the oven to 325°F. |
| 2. | Grease a 2-quart shallow baking dish with butter or cooking spray. |
| 3. | In a heavy saucepan, heat the milk and cream over medium heat until hot but not boiling. |
| 4. | Slowly whisk in the cornmeal and continue whisking until the mixture thickens and comes to a boil (about 10 minutes). |
| 5. | Remove from heat and whisk in the brown sugar, molasses, salt, cinnamon, nutmeg, cloves, ginger and butter. |
| 6. | In a separate bowl, beat the eggs well and then slowly add the cornmeal mixture, whisking constantly. |
| 7. | Pour the mixture into the prepared baking dish. |
| 8. | Bake for 1 hour and 15 minutes until the edges are set and the center is jiggly. |
| 9. | Let the pudding cool for about 10 minutes before serving warm. You can serve it with whipped cream if desired. |
This dessert has a unique flavor and texture.
It’s easy to make and is perfect for serving a crowd.
This pudding contains molasses which may not be appreciated by everyone.
It’s also a high calorie dessert and should be enjoyed in moderation as part of a balanced diet.
While this recipe is not the healthiest dessert option, it contains cornmeal which is a good source of fiber and vitamins.
The ginger and molasses can also help with digestion and inflammation.
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