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Cornmeal-Molasses Pudding

Broke Ass Gourmet Recipe by
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Cornmeal-Molasses Pudding
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 8
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Cornmeal-Molasses Pudding

A classic Native American-inspired dessert, perfect for cold weather. Adapted from Simply Recipes

Ingredients

6
cups whole milk
1
stick unsalted butter
1/2
cup yellow, medium-grind cornmeal
1/2
cup Gold Medal™ all-purpose flour
1/2
cup blackstrap molasses
3
eggs, beaten
1/3
cup sugar
1 1/2
tsp ground cinnamon
1
tsp nutmeg
Butter for, greasing pan

Directions

  • 1 Scald the milk and butter in a large pot. Alternatively, you can heat the milk and butter for four minutes on high heat in the microwave, until it is very hot. Then transfer it to a pot on the stove. Keep hot over medium heat.
  • 2 Preheat the oven to 250°F.
  • 3 In a separate bowl, mix cornmeal, flour, and salt. Stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
  • 4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
  • 5 Let the pudding cool for at least fifteen minutes, then serve using a large serving spoon. Top with whipped cream or ice cream, if desired.
See Step By Step

Step By Step  

Cornmeal-Molasses Pudding

As prepared by Broke Ass Gourmet,

This classic cold-weather dessert is warm, rich and creamy—and wildly simple to make.


A quick stove-top dessert, this Cornmeal-Molasses Pudding recipe comes together in minutes, thanks to the thickening powers of cornmeal and eggs. It bakes in the oven, slow and low, yielding an elegant yet homey finish to any meal.

Serve it in pretty bowls, topped with a dollop of whipped cream as the finale of a classy dinner party, or in mugs with cold vanilla ice cream, while watching a classic film.

Scald the milk and butter

To start, scald the milk and butter in a large pot. To save some time, you can also heat in the microwave for 4 minutes on high until it is very hot. Transfer to a pot on the stove, and keep hot over medium heat.

Mix cornmeal, flour, and salt

Now you can preheat the oven to 250 degrees F. While it’s warming, mix cornmeal, flour, and salt in a separate bowl.

Stir in molasses

When combined, stir in molasses.

Thin the mixture

Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time. Gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

Temper the eggs

Temper the eggs by slowly adding a half a cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.

Temper the eggs

Add the egg mixture back into the hot milk cornmeal mixture and stir to combine.

Stir in the sugar and spices, until smooth

Stir in the sugar and spices, until smooth. If the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).

Pour into shallow casserole dish

Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

Let the pudding cool for at least fifteen minutes

Let the pudding cool for at least fifteen minutes, then serve, with a large serving spoon. Top with whipped cream or ice cream, if desired.

Cornmeal-Molasses Pudding in bowl

Enjoy!

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Nutrition Information 
No nutrition information available for this recipe
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