Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Milk -- * nonfat |
| ½ cup | Cornmeal -- ** see note |
| ¼ cup | Molasses |
| 2 tablespoons | Sugar |
| 1 tablespoon | Margarine -- solid |
| 1 teaspoon | Ground cinnamon |
| ¾ teaspoon | Ginger |
| ½ teaspoon | Ground nutmeg |
| 1 dash | Salt |
| ⅛ teaspoon | Baking soda |
| 1 \N | Egg |
* Use non-fat milk for best results and for lower fat content. ** Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added.
Scald 2-½ cups milk. (Heat in heavy pan until tiny bubbles form around edges.) In small bowl, put the remaining ½ cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and ½ hours. Serve puddings warm, not hot. Pudding may separate; this is normal.
Recipe By : Jo Anne Merrill