In this recipe, fresh ginger updates an old favorite, Indian pudding, New England's classic cornmeal and molasses dessert. This version is lighter, too, thanks to the egg whites folded in. If you like, use dark molasses for a more intense flavor.
2-1/2 cups milk
1 cup cornmeal
1 cup unsulfured molasses
2 tablespoons all-purpose flour
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, separated
1 teaspoon baking powder
Vanilla ice cream
Pure maple syrup
1. Heat oven to 375 degrees F. Butter a shallow 2-quart baking dish; set aside.
2. Combine milk and cornmeal in large saucepan. Bring to boil, whisking. Reduce heat and simmer, stirring constantly, 5 minutes. Remove from heat and whisk in molasses, flour and seasonings; add egg yolks. Whisk in baking powder.
3. Beat egg whites in large bowl with electric mixer to soft peaks. Fold whites into cornmeal mixture. Pour into prepared dish. Bake 35 to 40 minutes or until center is just set. Serve warm with vanilla ice cream and maple syrup. Makes 8 servings.