- 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.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 682.54 kcal
- Sugar: 63.43 g
- Sodium: 409.33 mg
- Fat: 26.51 g
- Saturated Fat: 14.99 g
- Trans Fat: 0.47 g
- Carbohydrates: 93.18 g
- Fiber: 1.53 g
- Protein: 17.58 g
- Cholesterol: 160.1 mg