Recipes from Mexico :: Mexican Desserts
3 c. whole milk
1/2 c. cornmeal
1/2 c. molasses
1/4 c. butter or butter-replacement
1 egg, beaten
1/4 c. sugar
1/4 tsp. salt
Dash of cinnamon and ginger
Preheat oven to 300 degrees fahrenheit. In a saucepan, mix milk and molasses. Stir in cornmeal. Cook over med. heat and stir until thickened (about 10 mins.). Remove from heat and add butter.
In a separate bowl, mix egg, sugar, salt and spices to taste. Add 1/2 c. of hot mixture to egg-sugar mixture. Stir, then add egg-sugar mix to hot mix. Stir again. Pour into a 1-quart casserole dish and set in a bed of water. Bake for about 1 1/2 hours. The top will spring to the touch when done.
Serve with Lemon Sauce.
Lemon Sauce
1/2 c. butter
3/8 c. sugar
2 eggs, beaten
2 Tbsp. lemon juice
1 tsp. ground nutmeg
1/2 c. hot water
Melt butter and mix with sugar. Beat in egg and lemon juice. Mix in nutmeg and pour hot water over all and blend. Place over a double boiler and cook over low heat. When thickened, remove from heat and serve. A Tbsp. or two of brandy can be blended in easily before serving, if desired.
