Cinnamon Ginger Corn Pudding
Cinnamon Ginger Corn Pudding
Can be served warm and soft or cold and fimer. Delicious flavor of ginger, cinnamon and corn make this a pretty unique dessert.
Ingredients
- 1 tablespoon dehydrated ginger or 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon (or cinnamon stick)
- 3⁄4 cup (packed) dark brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon light molasses
- 5 1⁄2 cups evaporated milk (equals three 15.5-ounce cans)
- 1 vanilla bean, split lengthwise (seeds and pod) (or 1 teaspoon vanilla extract)
- 2-3 cups coarse yellow cornmeal
- 4 tablespoons butter plus more for ramekins
Instructions
- Preheat oven to 325° (F).
- In saucepan, add ginger, cinnamon, brown sugar, maple syrup, molasses, evaporated milk, and vanilla bean (split lengthwise).
- Place saucepan over medium-high heat, and whisk ingredients in pot together while bringing to a boil, paying special attention to make sure the vanilla seeds are knocked loose.
- Strain out solids and pour liquid back into saucepan.
- Over medium-high heat, add cornmeal a little at a time, while constantly whisking it in. Continue stirring for 10-15 minutes, and turn off the heat once consistency has thickened. Add butter and mix till fully melted.
- Coat inside of 5 ramekins with butter, and fill each one 3/4 full with dough. Bake in oven at 325° (F) for 45-60 minutes.
- Serve warm with ice-cream or fruit.
- Chef's Note
- If you prefer a firmer consistency, chill in refrigerator for two hours, and drizzle with warm heavy cream before serving.