A truly warming dessert, with a taste and texture somewhat like pumpkin pie. This dish is a descendant of the British “hasty pudding.” Early American settlers substituted cornmeal, or “Indian meal,” for the traditional wheat, as cornmeal was much more readily available.

Preheat the oven to 325°F. Generously butter a 1 ½- to 2-quart baking dish.

Measure into a large heavy saucepan:

Stir in, very gradually at first to prevent lumps:

Stirring constantly, bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until thick, about 5 minutes. Remove from the heat and whisk in:

Turn the pudding into the prepared dish. Bake in a water bath until the center looks firm but still slightly quivery when the dish is shaken, about 1 hour 10 minutes. A dark crust will form on top. Serve warm with: