Chef Phillip Griffin and Malinda Coletta (Professor Chef, North Providence, Rhode Island)
Serves 4
This is a traditional New England dessert to serve during the holidays.
4 cups milk, divided
½ cup corn meal
⅓ cup brown sugar
⅓ cup white sugar
⅓ cup molasses
1 teaspoon salt
4 tablespoons unsalted butter
½ teaspoon each ground ginger, cinnamon, and fresh-grated nutmeg
Preheat an oven to 275°F. Heat 2 cups of milk in a saucepan until very hot. Slowly pour over corn meal, and stir constantly while cooking in a double boiler for 10 to 15 minutes until the corn meal is creamy. Add the remaining ingredients (except the additional 2 cups of milk). Spoon the mixture into a well buttered, 1½-quart casserole dish.
Bake the pudding in a water bath: Place a rectangular, shallow roasting pan in the oven. Then place the filled casserole dish in the center of the roasting pan. Carefully pour hot water into the roasting pan until the water almost reaches the level of the pudding inside the casserole dish.
Pour the remaining 2 cups of milk over the top of the pudding (it will look like it is way too much, but this is okay, as it will be absorbed). Bake for 2½ to 3 hours. The pudding will appear to be slightly firm when ready, though it will still jiggle in the center. Remove from the oven and carefully set on the counter top. Once cool enough, remove the casserole pan from the water bath. The pudding will become firm as it continues to cool.
To serve, warm in 275°F oven for 15–20 minutes, spoon into a dish, and serve with whipped cream or ice cream.