Prep 45 mins
Cook 9 hrs
A slow cooker version of an old New England classic.
- 3 1⁄4 cups whole milk
- 1⁄2 cup yellow cornmeal (medium or fine grind)
- 1⁄4 cup molasses (light or dark)
- 3 tablespoons brown sugar (light or dark)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon baking soda
- salt (a pinch)
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 3 tablespoons unsalted butter, cut into pieces
- 1⁄2 cup light cream
- In a medium saucepan, heat 2 ¾ cups milk over medium heat.
- In a small bowl, combine the remaining ½ cup milk with cornmeal; whisk until smooth.
- Pour the cornmeal mixture into the hot milk, whisking constantly.
- Cook until it begins to thicken, stirring constantly to avoid lumps.
- Whisk in the molasses, brown sugar, spices, baking soda, salt, and vanilla.
- Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling; add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan; whisk to combine; remove from heat.
- Grease the slow cooker with 1 tablespoon butter; pour the cornmeal mixture into the cooker; stir in the remaining 2 tablespoons of butter until melted.
- Pour in the light cream in a circular motion; do not stir.
- Cover and cook on LOW 8 ½ to 9 hours until the pudding is set.
Great tasting dessert was a hit a the tailgate party party. Top with whipped cream or vanilla ice cream.