Here is a version, Becca. It's one of those regional things (they have this in Connecticut ) that differs with where you may be in the northeast. I put maple syrup in it (in place of some of the molasses)... the true key is low, slow and long cooking in the oven. Rush it and you lose the silkiness. I use an old, old, old, pottery baking dish with a bail handle. Looks fabulous on the table. This is a GREAT breakfast for Thanksgiving. Gets the oven warmed and all that jazz...?
OH, and I NEVER EVER EVER use margarine. Uck.
3 cups whole milk?
1 cup heavy (whipping) cream?
1/2 cup yellow cornmeal?
1/2 cup light brown sugar, lightly packed
?1/2 cup molasses
?1 teaspoon salt?
2 teaspoons ground cinnamon?
1/4 teaspoon ground nutmeg
?1/4 teaspoon ground cloves?
1/4 teaspoon ground ginger?
4 large eggs?
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 275 degrees F. Lightly grease a 6- or 8-cup soufflé or baking dish with butter (you can use margarine, but DON’T use non-stick sprays).
In a medium-sized saucepan over medium-low heat, scald the milk.
While the milk is heating, pour the cream into a medium to large bowl, add the cornmeal, sugar, molasses, salt, cinnamon, nutmeg, cloves, and ginger. Add this cream/corn meal/spice mixture to the scalded milk. Cook, whisking constantly, over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove from heat.
In a bowl, beat eggs with a whisk. Temper the eggs by adding 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Vigorously whisk the egg mixture into the remaining cornmeal mixture. Add butter, one piece at a time, stirring until melted.
Pour mixture into the prepared soufflé dish, and place dish on a shallow baking pan on the center oven rack. Pour enough HOT water into the shallow baking dish to come 2/3 of the way up the outsides of the soufflé or baking dish.
Bake until pudding is set, a tester inserted close to (but not in) the center comes out clean, usually about 2 to 2 1/2 hours. Remove from oven and remove from the water bath and let cool slightly.
Serve warm with vanilla ice cream or whipped cream or heavy cream.
Makes 8 to 16 servings (depending on your sweet tooth).
What a terrific diner you have! Like Becky's in Portland. Jon's dinner sounds really delicious.
Wendy, I'll have some of that crumble please!