Prep 30 mins
Cook 1 hr 30 mins
A classic, time-honored New England dessert. The name is probably derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. This is an easy-to-make version and is great on a cold day when you want something warm, comforting and sweet.
- 5 1⁄2 cups whole milk
- 1 cup packed golden brown sugar
- 2⁄3 cup yellow cornmeal
- 2 tablespoons light molasses (mild-flavored)
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter (1/2 stick)
- 1⁄2 teaspoon vanilla extract
- vanilla ice cream or frozen yogurt
- Preheat oven to 325 degrees Fahrenheit.
- Butter a 13x9x2-inch glass baking dish.
- Combine first 6 ingredients in a heavy large saucepan.
- Whisk over medium-high heat until mixture thickens but still can be poured, about 15 minutes.
- Remove from heat; whisk in butter and vanilla extract.
- Transfer pudding mixture to prepared baking dish.
- Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes.
- Cool 10 minutes.
- Scoop pudding into bowls; top with ice cream or frozen yogurt and serve.