This New England tradition is wonderful with the added complexity of whole grain cornmeal, and sublime served warm with vanilla bean ice cream.
Excerpted from The Baker's Catalogue, ©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
1/2 cup (2 3/8 ounces) whole yellow cornmeal
3 cups (24 ounces) milk
1/4 cup (2 3/4 ounces) maple syrup
1/4 cup (3 ounces) molasses
1/4 cup (1 7/8 ounces) packed light or dark brown sugar
2 tablespoons (1 ounce) unsalted butter
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat the oven to 300 degrees F. Butter a 1 1/2 -quart ceramic baking dish.
2. Measure the cornmeal into a heavy saucepan and very gradually whisk in the milk, being careful to keep the mixture free of lumps. Place the pan over medium heat and cook the mixture, whisking frequently to keep lumps from forming at the bottom of the pan. As the liquid begins to heat up, whisk in the maple syrup, molasses, brown sugar, butter, spices and salt. continue stirring the mixture until it thickens a bit, 12 t o15 minutes total cooking time. Pour the mixture into the prepared baking dish.
3. Bake the pudding for about 1 hour. The mixture will still look a little jiggly, but take it out anyway. As it cools, it will thicken considerably. Let the pudding cool for 10 to 15 minutes before serving, but serve it warm -- with vanilla ice cream of course.
(based on individual servings)
Total Fat: 4 g
Cholesterol: 13 mg
Sodium: 128 mg
Carbohydrates: 11 g
Protein: 4Indi g
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