Cornmeal Pudding
This classic cornmeal pudding recipe offers a comforting and satisfying dessert with a rich, creamy texture. The combination of cornmeal, milk, eggs, and warm spices creates a delightful flavor profile, perfect for a cozy evening. Baked to golden perfection, this pudding is a simple yet elegant treat, ideal for serving with maple sugar or cream.
Ingredients
- 2 cups Milk
- 1/2 cup Cornmeal
- 3 large Eggs
- 1 tablespoon Flour
- 1/2 cup Sugar
- 1/2 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (For greasing the dish. Quantity estimated (not specified in original recipe))
- to taste Maple syrup or cream (For serving)
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Instructions
- 1In a medium saucepan, bring 1 cup of milk to a boil over medium heat. Gradually pour in the cornmeal, stirring constantly with a whisk to prevent lumps. Continue stirring until the mixture thickens slightly, about 2-3 minutes. Remove from heat and let cool for 10 minutes.
- 2In a separate bowl, whisk the eggs until well beaten. Add the cooled cornmeal mixture, flour, sugar, ginger, cinnamon, salt, and the remaining 1 cup of cold milk. Stir until well combined.
- 3Preheat the oven to 350°F (175°C). Grease a pudding dish with butter. Pour the cornmeal mixture into the prepared dish. Bake for 90 minutes, or until the pudding is set and the top is golden brown.
- 4Serve the warm cornmeal pudding with a drizzle of hot maple syrup or a dollop of cream.
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