Indian Pudding

Directions

1. 1
   In a medium-size saucepan, heat 2 3/4 cups of the whole milk over medium heat.
2. 2
   In a small bowl, combine the remaining 1/2 cup of milk with the cornmeal and whisk until smooth.
3. 3
   Pour the cornmeal mixture into the hot milk, whisking constantly.
4. 4
   Cook until it begins to thicken, stirring constantly to avoid lumps.
5. 5
   Whisk in the molasses, brown sugar, cinnamon, nutmeg, baking soda, salt, and vanilla.
6. 6
   Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling.
7. 7
   Add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan and whisk to combine.
8. 8
   Remove from the heat.
9. 9
   Grease the slow cooker with 1 tablespoon of the butter.
10. 10
    Pour the cornmeal pudding mixture into the cooker and stir in the remaining 2 tablespoons of butter until melted.
11. 11
    Pour in the light cream in a circular motion; do not stir.
12. 12
    Cover and cook on LOW until the pudding is set, 8 1/2 to 9 hours.
13. 13
    Serve warm, spooned into individual bowls.