Units Scale

1 cup granulated White Cap Flint cornmeal
1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup top-quality lard (preferred) or unsalted butter, softened, plus more for baking dish
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
2 large eggs (TFD prefers duck eggs as they are richer)
6 cups (1 1/2 quarts) warmed whole organic milk, divided
Garnish: homemade vanilla gelato (recipe link in text above) or Haagen Dazs vanilla bean (NOT plain vanilla!) ice cream

To start, preheat your oven to 450° and generously grease a 2-quart baking dish, preferably one made of porcelain or stone.
Then, whisk together the cornmeal, molasses, sugar, butter, salt, baking soda, beaten eggs, and 3 cups of the warmed milk.
Pour into the greased dish and bake until the mixture begins to bubble, about 10 minutes; then stir in the remaining 3 cups of milk. You may feel a few lumps.
Reduce the heat to 275° and continue baking another 5 to 7 hours. It’s this long, slow bake that gives the pudding its silky smooth texture.
After it’s baked, you may find that your pudding has a “skin” on top. If it does, just run a knife along the edge, then peel back and discard.
Spoon the pudding into a bowl, then serve warm with a scoop of vanilla gelato or ice cream.

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)