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Categories:Viewed: 96 - Published at: 6 years ago
Ingredients
- Butter and sugar for the mold
- 1/2 cup yellow cornmeal
- 4 cups milk, scalded
- 2 tablespoons melted butter
- 1/2 cup molasses
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 2 eggs, separated
- Whipped unsweetened heavy cream, for serving
- 1 1/2 quart souffle dish or baking dish; double boiler
Method
- Preheat the oven to 350
- Butter and sugar the souffle dish.
- Place the cornmeal in the top of the double boiler, over boiling water, and gradually add the scalded milk, stirring constantly for 20 minutes.
- Remove from the heat and stir in the butter, molasses, spices, salt and egg yolks.
- Set aside to cool slightly.
- In a clean bowl, beat the egg whites until stiff but not dry.
- Fold into the pudding mixture.
- Turn the batter into the prepared mold and bake for 40 to 45 minutes, until puffed and brown.
- Serve with whipped cream.
