The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.
- 5 1/2 cups whole milk
- 1 cup (packed) golden brown sugar
- 2/3 cup yellow cornmeal
- 2 tablespoons mild-flavored (light) molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 teaspoon vanilla extract
- Vanilla ice cream or frozen yogurt
Preheat oven to 325°F.
Butter 13 x 9 x 2-inch glass baking dish.
Combine whole milk, brown sugar, cornmeal, molasses, ginger and cinnamon in heavy large saucepan.
Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat.
Whisk in butter and vanilla extract.
Transfer pudding mixture to prepared baking dish.
Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes.
Scoop pudding into bowls.
Top with ice cream or frozen yogurt and serve.