East Coast Custard

1/2 tsp. canola oil
2/3 c. cornmeal
1/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
4 c. unsweetened soy milk
6 T maple syrup

Preheat oven to 275 degrees F.

Lightly oil a 1.5 to 2 quart baking dish with oil.
In medium bowl, combine cornmeal, salt, ginger, nutmeg. Add 1 C of milk and the syrup.

In a saucepan, heat 2 cups of milk to boiling. Gradually add cornmeal mixture, stirring continuously with a whisk. Reduce the heat to low and whisk often. When the mixture is smooth and creamy, about 10 minutes, transfer it to the prepared dish.

Pour the remaining cup of milk over the top and bake until the milk is nearly all absorbed and the top of the pudding is golden brown. Begin checking for doneness in 1 hour. Baking times can vary as much as 15-30 minutes depending on cornmeal.

I omitted raisins, but you can add 2/3 c. raisins.

Number of Servings: 6

Recipe submitted by SparkPeople user LUREAH21.