Prep 30 mins
Cook 2 hrs 30 mins
This is a creamy, maple version of one of the oldest New England desserts on record. Take a bite and close your eyes, and you'll feel like you're back in colonial days. Served warm with whipped cream or vanilla ice cream. It comes from Maple Syrup Cookbook by Ken Haedrich.
- 5 cups milk
- 2⁄3 cup cornmeal
- 1 cup pure maple syrup
- 1 cup raisins or 1 cup finely chopped dates
- 4 tablespoons butter
- 1 tablespoon blackstrap molasses
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- Preheat oven to 300 degrees F.
- Grease a shallow, 9x13-inch casserole dish.
- Heat the milk in a large, heavy-bottomed pot over medium heat.
- Slowly sprinkle in the cornmeal, whisking as you do so.
- Switch to a wooden spoon and continue to cook and stir for about 10 minutes, until the mixture has thickened.
- Reduce the heat, add the maple syrup, raisins, butter, molasses, cinnamon, ginger, and salt, and stir for another minute or two.
- Pour into the prepared baking dish and bake for 2 1/2 hours.
- Serve warm, with plenty of whipped cream or vanilla ice cream.