DIRECTIONS:
-
Preheat the oven to 325 degrees F. Lightly grease a 6 or 8 cup soufflé
dish with butter.
-
Scald 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 pudding has thickened to the consistency
of over medium low heat until the pudding has thickened to the consistency
of syrup, about 5 minutes. Remove it 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 melts.
-
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 dish.
-
Bake the pudding until it is set and a tester inserted close to but not
in 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.
|
