Makes: 4 to 6 servings
Time: About 3 hours
It’s not much to look at, but this pudding has the deep flavor of molasses and the creaminess of polenta—comforting and a little different. It’s also one of the first American desserts, probably dating from pre-Mayflower days. Top with Maple Whipped Cream.
1. Heat the oven to 300°F and butter a 2-quart casserole or square baking dish.
2. Combine 3½ cups of the milk in a medium saucepan with the sugar and molasses. Cook over medium heat, stirring occasionally until smooth, then decrease the heat to low. Whisk in the cornmeal, taking care to break up any lumps, and let cook for another 10 minutes or so, whisking frequently until the mixture is thick enough to coat the back of a spoon. Stir in the butter, cinnamon, ginger, nutmeg, and salt until the butter melts. Remove from the heat.
3. Pour the pudding into the prepared dish and top with the remaining ½ cup milk; do not stir. Bake for 2½ to 3 hours or until the pudding is just set in the center. Serve warm, at room temperature, or cold; wrapped well and refrigerated, this will keep for several days.
MAPLE CORNMEAL PUDDING Use ½ cup pure maple syrup in place of the molasses; decrease the sugar to ¼ cup and add ¼ cup packed light brown sugar.
CORNMEAL PUDDING WITH CORN KERNELS A good way to highlight the corn’s flavor and add some textural contrast: Fold ¾ cup fresh or thawed frozen corn kernels into the pudding just before pouring it into the dish.