Advertisement
Ingredients
4 cups whole milk
½ cup molasses
¾ cup sugar
½ cup cornmeal
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
3 tablespoons butter, more for greasing pan
Nutritional analysis per serving (4 to 6 servings)
65 grams carbs; 32 milligrams cholesterol; 378 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 1 gram fiber; 276 milligrams sodium; 6 grams protein; 54 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium saucepan over medium heat, put 3½ cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
- Step 2
Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
- Step 3
Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining ½ cup milk; do not stir. Bake 2½ to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.
Private Notes
Comments
I concur with the other comment about it taking more like 25 minutes for the mixture to thicken on the stovetop.
Fantastic warm w/ ice cream or cold w/ whipped cream. Cut the sugar to 1/2 cup. Stovetop time was closer to 25-30 min before any thickening, baked for 3 hrs, came out perfect.
The milk on top formed an unpleasant skin. Would mix it in next time. Also, used dark brown sugar, which with the blackstrap molasses made the flavor very strong. Served with milk or ice cream. Next time I will try with white sugar.