– from How to Cook Everything by Mark Bittman
4 c. milk
1/2 c. molasses
1/4 c. sugar
1/2 c. cornmeal
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 tsp. salt
2 tbsp. unsalted butter, plus some for greasing the dish
Place 3 1/2 cups of the milk in a medium saucepan and turn the heat to medium. Stir in the molasses and sugar and, when they are incorporated, turn the heat to low. Preheat the oven to 300 degrees. Slowly sprinkle the cornmeal over the warm milk mixture, stirring or whisking all the while,; break up any lumps that form. When the mixture thickens—this will take 10 minutes or more—stir in all the remaining ingredients, except the remaining milk, and turn off the heat. Grease an 8 or 9-inch square baking dish or similar-sized gratin dish and turn the warm mixture into it; top with the remaining 1/2 cup milk; do not stir. Bake 2 1/2 to 3 hours, or until the pudding is set. Serve warm, cold, or at room temperature; wrapped well and refrigerated, this keeps for several days.
