Superbly flavorful, yet simple to prepare, this dessert is based on Native American traditional recipes, adapted in New England into this delicious traditional treat. Perfect anytime, but best in Autumn.
- 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; or ginger
- 4 Tablespoons butter
- 2 Tablespoons white rum
- 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.
- 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.
- Set in a pan of hot water and bake 3 hours in a 250-degree F oven. Let stand 1/2 hour before serving.
Serve topped with vanilla ice cream.