1/2 cup yellow cornmeal
3 cups of whole milk
1 cup Plain Kefir
1/2 cup maple syrup
1/4 cup light molasses
2 eggs
2 tablespoons butter, melted
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup whole milk, cold
1 Scoop Vanilla Bean Ice Cream (optional)

Using a double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally for 20 minutes. Preheat oven to 300°F. Lightly grease 2-quart baking dish. In small bowl, combine rest of ingredients, except cold milk. Stir into cornmeal mixture and mix well. Turn into prepared dish. Pour cold milk on top without stirring. Bake uncovered for 2 hours, or just until set but quivery on top. Do not over bake. Let stand 30 minutes before serving. Serve warm with organic fair trade vanilla ice cream.

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