Cornmeal-Molasses Pudding from WSJ
ACTIVE TIME 30 minutes TOTAL TIME 2 hours SERVES 8
2/3 cup medium-grind yellow cornmeal
Neutral oil, such as canola, for greasing
2 cups chilled oat milk or preferred plant-based milk
¼ cup arrowroot powder
Two (13½ -ounce) cans regular unsweetened coconut milk
¾ cup dark brown sugar, packed
2 tablespoons molasses
½ teaspoon ground cardamom
¼ teaspoon ground white pepper
¼ teaspoon salt
1 tablespoon vanilla extract
Whipped cream, for serving
Cornmeal Pudding
Cornmeal Pudding Photo: Kate Sears for The Wall Street Journal, Food Styling by Heather Meldrom, Prop Styling by Rebecca McEvoy
1. Preheat oven to 350 degrees. Spread cornmeal on a baking sheet and toast in oven until lightly browned and aromatic, about 15 minutes. Set aside.
2. Lower heat to 325 degrees. Grease a 13-by-9-by-2-inch glass baking dish. Place greased baking dish inside a larger baking dish or roasting pan.
3. In a small bowl, whisk together ½ cup oat milk and arrowroot powder to form a slurry.
4. In a large heavy-bottomed saucepan over medium-high heat, whisk together cornmeal, coconut milk, remaining oat milk, brown sugar, molasses, cardamom, white pepper and salt. Continue to cook, whisking frequently, until mixture thickens but can still be poured, about 20 minutes. Remove from heat and let cool slightly. Add vanilla extract and oat milk-arrowroot slurry, whisking to combine.
5. Transfer pudding mixture to prepared baking dish set in larger vessel. Carefully pour hot water into larger vessel to come halfway up sides of baking dish set inside.
6. Bake pudding until center is set, about 40 minutes. Pudding should have a creamy, silky texture. Let cool 15 minutes before serving. To serve, spoon into individual bowls and add a splash of oat or coconut milk, or top with the vegan whipped topping of your choice.
NOTE: Cooling now. Smells Delicious. I used what I had. We were out of yellow corn meal, used white (hominy grits), subbed corn starch (much less) for arrowroot, used almond milk, used one can of coconut milk and subbed in more almond milk with coconut flake and coconut flour. Left out the white pepper.