This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
- Total Time:
- Servings: 8
Source: Everyday Food, November 2006
- 4 cups half-and-half
- 3/4 cup unsulfured molasses
- 4 tablespoons unsalted butter
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup yellow cornmeal
- Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)
Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.