Ingredients
4 cups half-and-half
3/4 cup unsulfured molasses
4 tablespoons unsalted butter
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup yellow cornmeal
Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)
Preparation
Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.
