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  • July 29, 2019 2 min read

    A dessert that is so very tasty yet doesn't always appear appetizing. One bite with a little vanilla ice cream will have you hooked.

    Ingredients

    • 6 cups milk
    • 1/2 cup butter
    • 1/2 cup yellow cornmeal
    • 1/4 cup flour
    • 1 tsp salt
    • 1/2 cup molasses
    • 3 eggs, beaten
    • 1/3 cup granulated sugar
    • 1 tsp Spice Islands Cinnamon
    • 1 tsp Spice Islands Nutmeg
    • 1 cup golden raisins (optional)
    • whipped cream or vanilla ice cream

    Directions

    • 1. Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
    • 2. Preheat oven to 250°F
    • 3. Make cornmeal milk base: 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. Make cornmeal milk base: 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.
    • 5. Add sugar, spices, raisins if using: 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).
    • 6. Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
    • 7. Cool for an hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.