Molasses Cornmeal Pudding Recipes

CORNMEAL-MOLASSES PUDDING

Steps:

• Scald the milk and butter in a large pot. Alternatively, you can heat the milk and butter for four minutes on high heat in the microwave, until it is very hot. Then transfer it to a pot on the stove. Keep hot over medium heat.
• Preheat the oven to 250°F.
• In a separate bowl, mix cornmeal, flour, and salt. Stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
• Let the pudding cool for at least fifteen minutes, then serve using a large serving spoon. Top with whipped cream or ice cream, if desired.

INDIAN PUDDING

Steps:

• Heat the oven to 350°F. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
• In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
• Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350°F oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.
• Variations: Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer.

MOLASSES CORNMEAL PUDDING

Steps:

• MAKING 1. In a medium (2-quart) microwave proof casserole or dish, combine milk and molasses, stirring until well blended. 2. Bring to a boil by heating in the microwave for 5 minutes, stirring once. 3. Add the remaining ingredients and stir well to blend thoroughly. 4. Cover the dish with a glass lid or with plastic wrap and return to the microwave, cook for about 22 to 24 minutes, or until mixture is thick and smooth like mush, stirring every 4 to 5 minutes. 5. Let stand covered for about 10 minutes before serving. SERVING 6. Take the dish straight to the table and spoon out into individual warm bowls.

CORNMEAL PUDDING

Steps:

• In a medium saucepan over medium heat, put 31/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
• Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
• Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 21/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.

PURITAN PUDDING

Steps:

• Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
• Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
• Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.

CORNMEAL MOLASSES BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).