Ingredients
2cupswhole milk
1cupheavy cream
½cupmolasses
¼cupdark brown sugar
1cupcornmeal
1tspground ginger
1tspcinnamon
¼tspsalt
2cupsvanilla ice cream
Preparation
Heat the oven to 350 degrees 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 8×8-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 wobbly, but will set as it cools. Let cool on a rack for 20 minutes.
Serve warm topped with the ice cream. Enjoy!
