Ingredients
- • Serving Size : 6
- • 1/4 cup cornmeal
- • 2 cups whole milk -- cold
- • 2 cups whole milk -- scalded
- • 1/2 cup molasses
- • 1 teaspoon salt
- • 1/4 cup sugar
- • 1 teaspoon cinnamon
- • 4 tablespoons butter
- • 2 tablespoons white rum
Instructions
- STEP ONE:
- Mix the cornmeal with enough of the cold milk to pour easily. Stir until
- smooth. Add slowly 2 cups scalded milk and cook in the top of a double
- boiler for 20 minutes, or until thicK
- STEP TWO:
- Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a
- buttered pudding dish and pour over the balance of the cold milk and the
- rum
- CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or
- 1/2 teaspoon of each.
- STEP THREE:
- Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand
- 1/2 hour before serving.
- TO SERVE:
- Serve topped with vanilla ice cream. This pudding should be very soft, and
- should whey, or separate.
