4 cups whole milk, divided 1/2 cup molasses 3/4 cup sugar 1/2 cup cornmeal 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 tablespoons butter, more for greasing pan.
In a medium saucepan over medium heat, put 3 1/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When the mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 2 1/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.
Yield: 6 servings.
Per serving: 361 calories; 12 g fat (7 g saturated fat; 30 percent calories from fat); 59 g carbohydrates; 38 mg cholesterol; 346 mg sodium; 6 g protein; 1 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.