The name of this dessert or breakfast treat comes from colonial settlers in New England who substituted corn, or “Indian meal,” to make English pudding when wheat flour was in short supply. The pudding is sublime when served with clotted cream, whipped cream, or vanilla ice cream.

Ingredients

　　4 cups whole milk

　　1/2 cup heavy whipping cream or half-and-half

　　1/2 cup medium to coarse cornmeal

　　1/4 cup molasses

　　3 tablespoons light or dark brown sugar

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg or ground ginger

　　Pinch of salt

　　1 teaspoon pure vanilla extract

　　2 eggs

　　3 tablespoons unsalted butter (optional)

Step 1

Step 2

　　Cooks' Note

　　Suggested Beverage: A classic dessert wine such as a Canadian ice wine or one from the Greek Samos Co-op.

　　The Gourmet Slow Cooker: Volume II