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This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.

Everyday Food, November 2006

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Recipe Summary test

prep:
10 mins
total:
3 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

You can use white cornmeal instead of yellow.

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