Creole Cornmeal Pudding with Spiced Rum Glaze

Creole Cornmeal Pudding with Spiced Rum Glaze ingredients

• 3 cups whole milk
• 1/2 cup fine yellow cornmeal
• 1/2 cup granulated sugar
• 4 tbsp unsalted butter, melted
• 2 count large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp pinch of salt
• 1 cup powdered sugar
• 2 tbsp dark rum
• 1 tbsp whole milk or cream
• 1/4 tsp vanilla extract

How to make Creole Cornmeal Pudding with Spiced Rum Glaze

1. Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with butter to prevent sticking.
2. In a medium saucepan, combine 3 cups of whole milk, 1/2 cup of fine yellow cornmeal, 1/2 cup of granulated sugar, and 1/8 tsp of salt. Whisk continuously over medium heat until the mixture thickens to a porridge-like consistency, about 8-10 minutes.
3. Remove the saucepan from the heat. In a separate bowl, whisk together the 2 large eggs until well combined. Gradually temper the eggs by slowly whisking in about 1/2 cup of the hot cornmeal mixture, then pour the tempered egg mixture back into the saucepan, whisking constantly to incorporate.
4. Stir in the 4 tablespoons of melted unsalted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg until all ingredients are evenly distributed.
5. Pour the cornmeal pudding mixture into the prepared baking dish. Place the baking dish into a larger roasting pan, and carefully pour hot water into the roasting pan until it comes halfway up the sides of the baking dish, creating a water bath.
6. Bake for 50-60 minutes, or until the pudding is set around the edges but still slightly jiggly in the center, and a knife inserted near the center comes out mostly clean.
7. While the pudding bakes, prepare the Spiced Rum Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of dark rum, 1 tablespoon of whole milk or cream, and 1/4 teaspoon of vanilla extract until smooth and pourable.
8. Once baked, carefully remove the pudding from the water bath and let it cool on a wire rack for at least 15-20 minutes. The pudding will continue to set as it cools.
9. Drizzle the Spiced Rum Glaze evenly over the warm pudding just before serving. Serve warm, either plain or with a dollop of whipped cream.

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