Though this classic New England dessert has a somewhat lackluster appearance, once you taste its rich, comforting flavor, and extraordinarily creamy texture, all will be forgiven. Not unlike pumpkin pie, but without a crust, this cinnamon-spiced pudding bakes slowly, warming your kitchen and filling your home with the wonderful fragrance of sugar and spice and everything nice.
Yields 6 to 8 servings
Preheat oven to 300 degrees.
Place cornmeal in a large saucepan. Slowly whisk in half the milk, making sure there are no lumps.
Whisk in the remaining milk, molasses, maple syrup, egg, butter, spices and baking soda. Place the saucepan over medium high heat, stirring constantly, taking care to reach the corners of the pan and bring the mixture to a simmer.
When the mixture is boiling softly, continue to cook, stirring constantly, for 30 seconds more. Pour into a greased 8x8 inch baking dish. Bake until pudding bubbles around the edges and the surface becomes a darker brown, about 1 1/2 hours. Serve warm.