Ingredients
1/2 cup yellow cornmeal, medium grind preferable
4 cups whole milk
1/4 cup molasses, not blackstrap
1/4 cup maple syrup, grade B preferable
1 XL egg, lightly beaten
2 tbsp butter, cut into 4 pieces
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp baking soda
vanilla ice cream or sweetened whipped cream for serving
Preparation
Preheat oven to 300 degrees F.
Place cornmeal in a large saucepan. Slowly whisk in half the milk, making sure there are no lumps.
Whisk in the remaining milk, molasses, maple syrup, egg, butter, spices and baking soda. Place saucepan over medium high heat, stirring constantly, taking care to reach the corners of the pan and bring the mixture to a simmer.
When the mixture is boiling softly, continue to cook, stirring constantly, for 30 secs more. Pour into a greased 8x8 inch baking dish. Bake until pudding bubbles around the edges and the surface becomes a darker brown, about 90 mins. Serve warm.
