More than 30 different ethnic groups contribute to the flavors of Texas food, forming what cooking columnist Sybil Pratt calls “a fabulous hodgepodge of gastronomic hybrids.” Recipes for this cobbled-together cuisine are collected in Robb Walsh’s Texas Eats.
I cannot get over how good this cookbook’s dessert recipes look!
- 3 eggs
- ⅔ cup molasses or cane syrup
- 2 tablespoons unsalted butter, at room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ½ teaspoon powdered ginger
- 3 cups milk
- ½ cup coarse-grind yellow cornmeal
- ½ teaspoon salt
- ⅔ cup chopped raisins
- Whipped cream or vanilla ice cream, for serving
You can cook this pudding in a slow cooker or in the oven. If you will be using a slow cooker, lightly spray a medium-size slow cooker insert with nonstick cooking spray. If you will be baking the pudding, preheat the oven to 300°F, and grease a 1½-quart baking dish with butter.
In a bowl, whisk the eggs until blended, then stir in the molasses, butter, and all of the spices. Set aside.
In a saucepan, scald the milk over medium-high heat (small bubbles appear along the edge of the pan). Add the cornmeal and salt, stir well, and immediately decrease the heat to low. Cook, stirring constantly, for 10 minutes, until the mixture thickens. Remove the pan from the heat. Gradually add the egg mixture to the hot cornmeal mixture while stirring constantly, then continue to whisk until smooth. Stir in the raisins.
If using the slow cooker, pour the batter into the prepared cooker, cover, and cook on the high setting for 3 hours or on the low setting for 6 hours or more, until the pudding has set. If using the oven, pour the batter into the prepared baking dish, place in the oven, and bake for 45 minutes, until the pudding has set.
Serve the pudding warm with whipped cream or ice cream.