Serves 8
127 cal · 85 min
Sweet Cornmeal Pudding with Ginger and Cinnamon
Recipe GLPRd091dc8dac932e
A warm, comforting baked pudding made with creamy cornmeal, molasses, and aromatic spices. This traditional dessert combines a smooth stovetop base with a gentle oven finish, resulting in a tender pudding with rich molasses flavor and warm spice notes. Served warm, it's perfect as a classic comfort dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ cups Non-fat milk
½ cup Cornmeal
½ cup Cold non-fat milk
1 tablespoon Margarine
½ cup Molasses
½ teaspoon Ground ginger
½ teaspoon Ground cinnamon
Directions
Preheat your oven to 325°F and lightly grease a 1-quart baking pan with cooking spray or butter.
Pour 2½ cups of non-fat milk into a saucepan and bring to a simmer over medium heat.
In a small bowl, whisk together the cornmeal with the ½ cup of cold milk until smooth and lump-free.
Gradually add the cornmeal mixture to the simmering milk, stirring constantly to combine without lumps forming.
Reduce heat to low-medium and continue cooking for about 20 minutes, stirring frequently to prevent scorching on the bottom of the pan.
Cook until the mixture thickens to a porridge-like consistency, then remove from heat.
Stir the margarine, molasses, ginger, and cinnamon into the hot cornmeal mixture until evenly incorporated.
Pour the pudding mixture into the prepared baking pan.
Bake in the preheated 325°F oven for 55 to 60 minutes until the top is set and a knife inserted into the center comes out clean.
Remove from the oven and allow to cool briefly, then cut into 8 squares.
Serve warm while the pudding is still slightly soft in the center.
