3 cups milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup (lightly packed) light brown sugar
1/2 cup molasses
1 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
4 large eggs
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
Preheat the oven to 325F. Lightly grease a 6 or 8cup soufflé dish with butter.
the milk in a medium-size saucepan over medium-low heat.
While the milk is heating, pour the
cream into a medium- sized bowl and stir in the cornmeal, sugar,
molasses, salt, and spices. Add the cornmeal mixture to the
scalded milk and cook, whisking constantly over medium-low heat
until the pudding has thickened to the consistency of syrup,
about 5 minutes. Remove from the heat.
Beat the eggs in a small bowl with a
whisk. Add 1/2 cup of the hot cornmeal mixture to the eggs while
whisking rapidly. Then vigorously whisk the egg mixture into the
remaining cornmeal mixture. Add the butter and stir until it
Pour the pudding into the prepared
baking dish, and place the dish in a shallow baking pan on the
center oven rack. Pour enough hot water into the larger pan to
come two-thirds of the way up the sides of the pudding baking
Bake until set and a toothpick inserted
near the center comes out clean, about 1-1/4 hours.
Remove the pudding from the water bath
and cool slightly. Serve it warm with vanilla ice cream or
heavy cream spooned over the top. Makes 10 servings.