Today, cornmeal is back in a big way, and perhaps we should rethink one of its most delicious dishes. While few have time to practice the traditional art of cooking in “bags” or “pudding cloths” that involves standing for hours over a slow fire, these days, we have several more convenient alternatives. In this recipe, we found molasses a little too bitter for our modern tastes, so maple syrup provided delicate sweetness and subtle flavor.
In a double-boiler, combine water, cream, and milk. As water begins to boil, slowly pour in cornmeal, whisking smooth. Cook over a light boil for 40 minutes, stirring frequently. Remove from heat, mix in butter, and cool.
Preheat oven to 350º. In a medium bowl or standing mixer, beat eggs, sweetener (maple syrup, molasses, or sugar, depending on your preference), salt, and spices together. Slowly add cooled cornmeal and mix smooth. Pour into a buttered baking dish (11x7), then set the dish into a pan of hot water. Bake for 1½ to 2 hours, until set. Cool to room temperature or chill. Serve with whipped cream, ice cream, dried fruit, or a drizzle of cream or syrup.
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