Ingredients:

  • 1 cup (140 g) yellow cornmeal, stone-ground preferred
  • 3 cups (710 ml) low-fat milk
  • 1/2 cup (120 ml) unsweetened applesauce
  • 1/4 tsp (1.5 g) salt
  • 1/2 cup (120 ml) dark molasses
  • 2 large eggs, beaten
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tsp (2 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground nutmeg

Instructions:

  1. Combine the cornmeal, milk and salt in a medium saucepan.
  2. Heat over medium-low, stirring constantly, until steaming but not boiling.
  3. Remove from heat and let stand for 15 minutes.
  4. In a large bowl, whisk together the beaten eggs, molasses, melted butter and applesauce.
  5. Slowly stir in the cinnamon and nutmeg.
  6. Gradually fold the soaked cornmeal mixture into the molasses base until the batter is uniform and mahogany-colored.
  7. Preheat the oven to 325°F (160°C).
  8. Grease a 9-inch (23 cm) baking dish or oven-safe casserole.
  9. Pour the batter into the greased baking dish.
  10. Bake for 2 to 2.5 hours, until the edges are set, the top has a slightly thickened, skin-like crust, and an instant-read thermometer inserted in the center reads 160°F (71°C). The center should still have a slight custard-like jiggle.
  11. Let the dish rest at room temperature for 30 minutes to set before serving.