1/3 cup plus 1 tablespoon cornmeal
4 cups whole milk
1/2 cup light molasses
4 tablespoons unsalted butter
2 tablespoons sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
Vanilla ice cream or heavy or light cream
Directions - Indian Pudding Recipe:
Preheat the oven to 275 degrees. Generously butter a 2-quart baking dish.
In a heavy saucepan, add cornmeal. Whisk in, very gradually at first to prevent lumps, the whole milk. Stirring constantly, bring cornmeal mixture to a boil over medium heat and cook for 3 minutes. Reduce the heat as low as possible and cook for 15 minutes, stirring frequently.
Remove from the heat and whisk in molasses, butter, sugar, ginger, and salt. Mix pudding well, then pour into the prepared baking dish.
Bake until the center looks firm but still slightly quivery when the dish is shaken, about 2 to 3 hours. A dark crust will form on top. Let cool on a rack for 30 to 60 minutes, then serve with vanilla ice cream.
This pudding can be made up to 3 days ahead. Cool completely, cover with aluminum foil, and refrigerate. To reheat, bake, still covered with foil, in a 275 oven for 45 to 60 minutes.
Recipe yields 6 servings of Indian pudding.