Contributing Monkie Aria Alpert
Published on May 1, 2012
A simple sweet comforting seasonally spiced corn desert. You gotta trust me on this one. This is just one of those times…
For the Recipe
4 cups unsweetened soy or homemade almond milk
¾ cup unsulfured molasses
2 TB coconut butter or olive oil
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp sea salt
½ cup yellow or heirloom cornmeal
1. Preheat oven 275.
2. In medium saucepan combine milk, molasses, oil, ginger, cinnamon and salt.
3. Bring to boil, remove from heat and whisk in cornmeal.
4. Pour mixture into 8in square baking dish and bake until pudding is firm but still jiggles slightly in the center about 2 to 2 ½ hours. 5. Let cool for about 1 hour and serve with some sort of vanilla ice cream of your choosing.