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Maple Corn Pudding
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Prep Time:
35 minutes
Total Time:
4 hours 5 minutes
This pudding dessert fills the air with magical spicy aromas as it bakes.
Ingredients:
  • 1/2 cup maple-flavored syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 cups milk
  • 1/2 cup whole-grain yellow cornmeal
  • 1/2 cup mild-flavor (light) molasses
  • 2 tablespoons butter or margarine
  • 2 eggs, beaten
  • 5 cups boiling water
  • Whipped cream, if desired
Instructions:
  • Preheat oven to 350°F. Grease a 2-quart casserole dish with cooking spray. Combine maple syrup, cinnamon, ginger, nutmeg, and salt in a small bowl; mix well and set aside.
  • In a 3-quart saucepan, warm the milk over medium heat until small bubbles form at the edge (avoid boiling). Add cornmeal and cook over medium-low heat for about 20 minutes, stirring continuously, until very thick. Remove from heat, then stir in the maple syrup mixture, molasses, butter, and eggs.
  • Transfer the mixture into a casserole dish and place it in a 13x9-inch pan on the oven rack. Fill the pan with boiling water until it reaches a depth of 1 inch. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a knife inserted halfway between the center and edge comes out clean. Gently take the casserole out of the water and let it cool on a rack for about 2 hours. Once cooled completely, serve with whipped cream.

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