Post by blackcrowheart on Dec 27, 2005 6:07:51 GMT -5
1 quart whole milk
1/2 cup yellow cornmeal
1 cup whipping cream
2 eggs
1 cup dark brown cane sugar
1/2 cup light molasses
1 teaspoon each of salt, ground ginger and cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 350F. In a large saucepan heat milk with cornmeal.
Cook, stirring occasionally, over medium heat about 15 minutes, until
mixture thickens and starts to simmer. Meanwhile, in a bowl whisk
together cream, eggs, brown sugar, molasses, salt and spices. Remove
cornmeal mixture from heat and stir in sugar mixture until blended.
Pour into a 2-quart baking dish and place in a larger pan containing
about 1 inch of hot water. Bake about 1 hour until a knife inserted
in the center comes out clean. Serve warm.
Here's the funny part. I thought for years that my Grammy was way
cool to invent this tasty treat until about twenty years ago when I
ran across the same recipe on the back of a C&H sugar box. LOL.
When I asked her about it, she replied, "They had to get it from
somewhere. Only difference is that we used to use maple sugar
instead of molasses, bird eggs, some grease rather than milk and had
to get the rest by trading with tribes to the south."
She wasn't only good, she was quick.
1/2 cup yellow cornmeal
1 cup whipping cream
2 eggs
1 cup dark brown cane sugar
1/2 cup light molasses
1 teaspoon each of salt, ground ginger and cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 350F. In a large saucepan heat milk with cornmeal.
Cook, stirring occasionally, over medium heat about 15 minutes, until
mixture thickens and starts to simmer. Meanwhile, in a bowl whisk
together cream, eggs, brown sugar, molasses, salt and spices. Remove
cornmeal mixture from heat and stir in sugar mixture until blended.
Pour into a 2-quart baking dish and place in a larger pan containing
about 1 inch of hot water. Bake about 1 hour until a knife inserted
in the center comes out clean. Serve warm.
Here's the funny part. I thought for years that my Grammy was way
cool to invent this tasty treat until about twenty years ago when I
ran across the same recipe on the back of a C&H sugar box. LOL.
When I asked her about it, she replied, "They had to get it from
somewhere. Only difference is that we used to use maple sugar
instead of molasses, bird eggs, some grease rather than milk and had
to get the rest by trading with tribes to the south."
She wasn't only good, she was quick.