|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Milk||4 Cup (64 tbs)|
|Light molasses||1⁄2 Cup (8 tbs) (Mild)|
|Butter/Margarine||4 Tablespoon, cut into pieces|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
1. Preheat oven to 350°F. Lightly grease shallow 1 1/2-quart baking dish.
2. In small bowl, combine cornmeal and 1 cup milk. In 4-quart saucepan, heat remaining 3 cups milk to boiling over high heat. With wire whisk, whisk in cornmeal mixture; heat to boiling. Reduce heat and simmer, stirring frequently with wooden spoon to prevent lumps, until mixture is thick, about 20 minutes. Remove from heat; stir in molasses, butter, sugar, cinnamon, ginger, salt, and nutmeg until well blended.
3. Pour batter into prepared dish, spreading it evenly. Cover with foil. Place dish in small roasting pan; place in oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of baking dish. Bake 1 hour. Remove foil and bake pudding until lightly browned and just set, about 1 hour longer.
4. Carefully remove baking dish from water. Cool pudding in pan on wire rack 30 minutes. Serve pudding warm with whipped cream or vanilla ice cream, if desired.
Serving size: Complete recipe
Calories 2077 Calories from Fat 732
% Daily Value*
Total Fat 83 g127.5%
Saturated Fat 48.7 g243.4%
Trans Fat 0 g
Cholesterol 219.4 mg73.1%
Sodium 1439.1 mg60%
Total Carbohydrates 314 g104.6%
Dietary Fiber 11.3 g45.3%
Sugars 192.3 g
Protein 39 g78%
Vitamin A 49% Vitamin C 0.96%
Calcium 144.7% Iron 72%
*Based on a 2000 Calorie diet