Recipe by echo echo
It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.
Top Review by ladypit
I enjoyed this a lot. I used skim milk that I made with dry milk, splenda for the sugar, and I did add the raisins (but omitted the cream). I was a tad concerned that it would not thicken because of the skim milk, but it worked just fine. A lovely molasses taste. Only issue I had was that this does not reheat as well as I would have liked. One I'll repeat in the winter, though!
- 1⁄4 cup cornmeal
- 2 cups hot milk
- 1⁄4 cup sugar
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup unsulphured molasses
- 1 cup cold milk
- 1⁄3 cup raisins (optional)
- 1⁄2 cup heavy cream, whipped
- 1 dash nutmeg
Directions See How It's Made
- Gradually stir the corn meal into the hot milk.
- Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
- Blend together sugar through cinnamon and add to corn meal mixture.
- Stir in molasses and cold milk.
- Fold in raisins if using.
- Bake in a buttered 1-quart casserole at 275°F 2 hours.
- Serve warm topped with whipped cream, garnished with a dash of nutmeg.