Serves four (can be doubled)
1 pint Whole Milk
¼ cup yellow cornmeal
1 tbsp butter, melted
¼ cup molasses
½ tsp salt
½ tsp cinnamon
¼ tsp ginger
Vanilla Ice Cream and Warm Maple Syrup (for serving)
Preheat oven to 350˚F and have 2 x 5” earthenware soup crocks ready.
1. Place the cornmeal in a large glass bowl. Place the glass bowl over a large saucepan containing about two or three inches of boiling water, forming a double boiler.
2. In a small saucepan on low heat, bring the milk just to boiling. Remove from heat immediately.
3. Pour the hot milk slowly into the cornmeal, whisking to make sure no lumps form.
4. Allow the milk and cornmeal to cook in the double boiler until somewhat thickened, about twenty minutes.
5. In another bowl whisk together the molasses, butter, egg, salt, cinnamon, and ginger.
6. Remove the bowl containing the cornmeal – milk mixture from the top of the double boiler. Add the molasses mixture to this and whisk until combined. Divide evenly between the two soup crocks.
7. Place the crocks into a roasting pan, and fill the roasting pan with water approximately half way up the side of the crocks.
8. Bake for one hour and ten minutes.
9. Serve warm, spooning the pudding onto plates and topping with ice cream and warm maple syrup.