Pueblo Cornmeal Pudding in a Cast Iron Pot
Patiently stirred in a cast iron cooking pot, this dish has a slow, sweet energy, like being hugged by your grandma.
2/3 c. yellow cornmeal
small pinch salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
4 c. soy milk, or cow’s milk
2/3 c. maple syrup
1/3 c. hazelnut or almond butter
2/3 c. currants or raisins
Measure dry ingredients. In cast iron, or other- cooking pot, heat 3 cups of milk to boiling. Whisk in maple syrup
and hazelnut butter, then gradually the cornmeal and spices. Reduce heat to low, and simmer, stirring often, until
cornmeal mixture is smooth and thick, about 10 minutes. Stir in currants or raisins, and remaining 1 c. milk,
simmering pudding for about 15 minutes longer. Taste pudding, and if the cornmeal is soft-not grainy-it is ready to
be served, with additional maple syrup and milk, as you like.