Instructions
1. Heat Half & Half and milk together in a medium saucepan over medium-high heat until it just comes to a boil. Put cornmeal in a large bowl and gradually add Half & Half mixture, whisking constantly until smooth. Cover surface of mixture with plastic wrap to prevent a skin from forming and set aside until cornmeal softens, about 1 hour.

2. Preheat oven to 325. Add butter to cornmeal mixture, stirring until well combined, and set aside for 15 minutes more. Stir in molasses, maple syrup, egg yolks, vanilla, and salt. Set aside.

3. Put egg whites into a medium bowl and whisk until soft peaks form. Fold whites into cornmeal mixture, then divide evenly between six 8-ounce heatproof bowls or ramekins. Arrange bowls in a large deep baking pan. Pour enough boiling water into baking pan to reach halfway up the sides of the bowls. Bake until pudding is just set and knife inserted into center of pudding comes out clean, about 1 1/2-2 hours. Remove puddings from water bath and set aside until warm to the touch. Serve with ice cream.

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Yields: 6 Servings
     SAVEUR magazine, September/October 2002, page 67

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