Ingredients
-
3 1/4
-
1/2
-
1/4
-
3
-
1/2
-
1/2
-
1/8
-
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Medium Saucepan, Heat 2 Cups Milk Over Medium Heat. |
|
2
Done
|
in a Small Bowl, Combine the Remaining Cup Milk With Cornmeal; Whisk Until Smooth. |
|
3
Done
|
Pour the Cornmeal Mixture Into the Hot Milk, Whisking Constantly. |
|
4
Done
|
Cook Until It Begins to Thicken, Stirring Constantly to Avoid Lumps. |
|
5
Done
|
Whisk in the Molasses, Brown Sugar, Spices, Baking Soda, Salt, and Vanilla. |
|
6
Done
|
Beat the Whole Egg and Yolk Together in a Small Bowl; Add a Spoonful of the Hot Cornmeal Mixture and Beat Well to Avoid Curdling; Add Another Spoonful of the Hot Mixture, Stir, Then Pour the Egg Mixture Into the Saucepan; Whisk to Combine; Remove from Heat. |
|
7
Done
|
Grease the Slow Cooker With 1 Tablespoon Butter; Pour the Cornmeal Mixture Into the Cooker; Stir in the Remaining 2 Tablespoons of Butter Until Melted. |
|
8
Done
|
Pour in the Light Cream in a Circular Motion; Do not Stir. |
|
9
Done
|
Cover and Cook on Low 8 to 9 Hours Until the Pudding Is Set. |
