Ingredients:
3 cups 1% milk
1/2 cup yellow cornmeal,
stoneground
1/4 cup molasses
2 Tbsp. sugar
1 Tbsp. unsalted butter
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg, fresh grated
1/4 tsp. salt
1/8 tsp. baking soda
1 large egg
Instructions:
Preheat oven to 275*F. Coat
six 1 cup ramekins with nonstick cooking spray and set aside.
Scald 2 1/2 cups milk in
a heavy saucepan. Meanwhile, place remaining 1/2 cup milk in a small bowl
and gradually whisk in cornmeal.
Whisk the cornmeal mixture
into the hot milk.
Bring to a boil and boil
gently over low heat, whisking frequently, for 15 minutes or until thickened.
Remove from heat and stir
in remaining ingredients except egg. Beat egg in a small bowl, stir in
a little of the hot cornmeal mixture, then whisk the mixture back into
the saucepan.
Pour the mixture into the
ramekins, place on a baking sheet and bake for 1 to 1 1/2 hours or until
the centers are set. Cool slightly and serve warm.
Serves: 6
Nutrition Facts:
Serving: 1
Calories 178 g
Fat 4 g,
Cholesterol mg,
Sodium 193 mg,
Courtesy Of: http://www.3fatchicks.com
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