The pudding may be flavored with a couple of teaspoons of rum and/or maple syrup and served with whipped cream, or even vanilla ice cream.
serves 6
- 4 cups whole milk plus 2 additional tablespoons
- 1/2 cup mild molasses
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon table salt
- 3/4 cup yellow cornmeal, preferably stone-ground
- 2 large eggs, lightly beaten
- 1 teaspoon cornstarch
1. Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. Lightly coat a 2-quart casserole dish or 9-inch soufflé dish with vegetable oil spray. Cover the bottom of a roasting pan with a dish towel. Bring a kettle of water to a boil.
2. Bring 4 cups of milk, the molasses, maple syrup, vanilla, cinnamon, ginger, and salt to a simmer in a medium saucepan over medium heat. Slowly whisk in the cornmeal. Reduce the heat to low and cook, stirring frequently, until the mixture has thickened and the whisk leaves trails when stirred, about 15 minutes.
3. Whisk the eggs, cornstarch, and remaining 2 tablespoons of milk together until smooth, then slowly whisk into the cornmeal mixture. Increase the heat to medium-high and cook, stirring constantly, until large bubbles rise to the surface, 1 to 2 minutes.
4. Pour the cornmeal mixture into the prepared dish, wrap tightly in foil, and set inside the roasting pan. Place the roasting pan in the oven and carefully pour the boiling water into the pan until it reaches halfway up the sides of the dish. Bake until the pudding is no longer runny and has gently set, about 2 hours.
5. Remove the baking dish from the water bath and let cool on a wire rack for 20 minutes before serving.
To Make Ahead
The baked pudding can be cooled at room temperature for up to 3 hours before serving.
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