“Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie’s since it opened, in the 1920s.” – Saveur
Ingredients: [‘milk’, ‘water’, ‘yellow cornmeal’, ‘butter’, ‘molasses’, ‘flour’, ‘ground cinnamon’, ‘ground ginger’, ‘salt’, ‘egg’, ‘vanilla ice cream’]
Quantity of Ingredients: [“3 cups milk, divided “,”2 cups water, hot “,”3/4 cup yellow cornmeal”,”3 tablespoons butter”,”1 1/4 cups molasses”,”1/4 cup flour”,”1 teaspoon ground cinnamon”,”1 teaspoon ground ginger”,”1 teaspoon salt”,”1 egg, lightly beaten “,” vanilla ice cream, as much as you like “]
Number of Servings: 6
Steps: [‘Heat oven to 350°F Grease an 8″ × 8″ baking dish; set aside.’, ‘Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.’, ‘Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.’, ‘Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.’, ‘Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).’, ‘Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.’]