From: America's Best Lost Recipes - Pg 173 (The Editors of Cook's Country)
4 cups plus 2 tablespoons whole milk
1/2 cup mild molasses
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup yellow cornmeal, preferable stone-ground
2 large eggs, lightly beaten
1 teaspoon cornstarch
Adjust oven rack to the lower-middle position and heat the oven to 275 degrees F. Grease a 2-quart casserole dish or 9-inch souffle dish. Cover the
bottom of a roasting pan with a dish towel. Bring a kettle of water to a boil.
Bring 4 cups 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
Whisk the eggs, cornstarch, and the remaining 2 tablespoons 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.
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. Bakeuntil the pudding is no longer runny and has
gently set, about 2 hours.
Remove the baking dish from the water bath and let cool on a wire rack for 20 minutes before serving. (The baked pudding can be cooled at room
temperature for up to 3 hours before serving.)
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