Ingredients:

  • 1 cup (140g) yellow cornmeal
  • 4 cups (950ml) whole milk
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 3/4 cup (160ml) unsulphured molasses
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (75g) raisins
  • 2 large eggs, beaten

Instructions:

  1. Heat the milk and butter in a medium saucepan over medium heat until it just begins to simmer with small bubbles around the edges.
  2. Slowly whisk in the cornmeal and continue whisking for 2-3 minutes until the mixture thickens slightly and is smooth, then remove from heat.
  3. Stir in the molasses, sugar, ginger, cinnamon, and nutmeg, whisking until the color is a uniform mahogany.
  4. Temper the eggs by slowly pouring about 1/2 cup of the hot cornmeal mixture into the beaten eggs while whisking constantly to prevent scrambling.
  5. Pour the tempered egg mixture back into the main pot and stir in the vanilla extract and raisins.
  6. Pour the batter into a greased 2-quart shallow casserole dish.
  7. Bake at 250°F (120°C) for 2 to 2.5 hours until the edges are set and the top has developed a dark, wrinkled, caramelized crust.