Recipe courtesy of Nancy Fuller
Episode: Farmer's Feast
Save Recipe Print
Total:
1 hr 50 min
Active:
35 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 50 min
Active:
35 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Whipped Cream:

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish.

In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside.

In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice.

Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding.

Whipped Cream:

With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve.

Yield: 3 cups

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