I love this New England recipe and often served it in my restaurants. Certainly it was a staple on the table with heavy cream and gingersnaps during the holiday season.
The entire house with have the aroma of ginger, cinnamon and nutmeg.
Ingredients
1 quart of whole milk
5 Tablespoons cornmeal
2 Tablespoons butter
1 cup “Grandma’s” brand molasses
1 teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
2 eggs well beaten
Directions
- 1 cup cold milk for topping before baking
- Garnish with vanilla ice cream or heavy cream and ginger snaps
- Serve in custard dish or coffee mug
- Scald milk in double boiler. Using a whisk slowly stir in cornmeal. Cook over hot water for 20 minutes. Add all the other ingredients other than the one cup of cold milk. Mix well. Pour into 2 quart baking dish that has been BUTTERED WELL!
- Pour cold milk over the top but do not mix in.
- Bake at 300 degrees for about 1 ½ hours cool slightly but serve warm
Serves 8
