Ingredients: 5 1/2 cups whole milk 1 cup (packed) golden brown sugar 3/4 cup yellow cornmeal (medium or fine ground) 3 tablespoons molasses (dark) 2 tablespoons ground ginger 2 tablespoons ground cinnamon 1/4 cup salted butter 2 tablespoons vanilla extract 1 cup raisins (optional) Vanilla, Dulce de Leche, or Butterscotch ice cream
Directions: Preheat oven to 325°F.
Butter 13 x 9 x 2-inch porcelain or glass baking dish. If you do not have either, aluminum is fine but reduce heat to 325°F and butter pan liberally.
Pour whole milk into a 6 qt stockpot or any large pot.
Heat to medium high and add cornmeal, brown sugar, molasses, ginger and cinnamon, stirring as you add ingredients.
Whisk slowly until mixture thickens to a porridge-like consistency but can still be poured.
Remove from heat.
Add butter and vanilla extract. Whisk to combine fully.
Pour mixture into pan and bake for 90-120 minutes.
Baking times can vary greatly. Pudding is ready when it does not giggle in the center and is a deep golden color throughout.
Allow to cool for 15 minutes if you intend on serving it warm. Otherwise, allow to cool a full hour. The cooled pudding stands up better to slicing, while the still-warm pudding will spread out a bit. Top with ice cream and maple candy if desired.
Recipe Source: http://ift.tt/1NLb8sV
bon appetit
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