Ingredients
- 2 eggs
- 4 cups whole milk
- ½ cup corn meal
- 2 tablespoons butter
- ½ cup molasses
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon dry ginger
- ¼ teaspoon allspice
- pinch of nutmeg
- 2/3 cup golden raisins
- ½ teaspoon vanilla extract
- 1 tablespoon butter to grease the pan
- Vanilla ice cream for serving (optional but highly recommended)
Instructions
- Preheat oven to 325 degrees.
- Beat eggs in a small bowl and set aside.
- In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal is added. Cook for 10 minutes on a low simmer, stirring occasionally. Be careful that it does not stick and burn to the bottom of the pan.
- Remove from heat and add all other ingredients except the beaten eggs. Mix to combine.
- Temper the eggs by slowly adding some of the hot pudding a little at a time to the eggs, stirring as you go (about a cup total). Then add the egg mixture to the pot and stir.
- Pour mixture into a buttered casserole dish and place the casserole dish in a water bath. Bake for about one hour and 30 minutes. Pudding should be set up and somewhat firm. If the center is a bit loose, that is OK.
- Let the pudding rest for 15 minutes, then serve hot with a scoop of vanilla ice cream.
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