The recipe I brought home from school has long since disappeared, but this recipe is typical.
Makes 4 servings
2 cups whole milk
1/3 cup finely ground cornmeal
1/4 cup molasses
3 tablespoons unsalted butter, separated
1/4 cup light or dark brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Preheat oven to 350 degrees. Butter a 1-quart casserole or souffle dish with 1 tablespoon of butter. Bring 2 quarts of water to a boil.
Whisk cornmeal into 2/3 cup of cold milk in small bowl. Meanwhile, bring remaining milk almost to a boil (bubbles should be appearing around the edges) over medium-high heat.
Slowly whisk cornmeal mixture into hot milk. Bring to simmer, then reduce heat and continue simmering for 15 minutes.
Remove from heat and stir in all the remaining ingredients. Pour into the buttered casserole and place the casserole in a larger baking dish with high sides. Add enough of the hot water to come halfway up the sides of the dish containing the pudding. Cover both pans with foil and bake in the center of the oven for 1 hour.
Remove foil and continue baking for about 90 minutes, until the pudding is almost set but still wobbly. When done, place casserole on a wire rack and cool for at least 30 minutes before serving. Top with whipped cream or vanilla ice cream.
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