Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.
In a saucepan, combine all Pudding ingredients. Bring to a simmer over medium heat, stirring constantly. Cook for 20-25 minutes, or until very smooth and thickened.
Pour the pudding mixture into the prepared baking dish and bake for 35-45 minutes, or until golden brown and set.
While the pudding bakes, prepare the Lard Sauce. In a small saucepan, melt the Leaf Lard over medium heat. Continue cooking until the butter solids brown and have a nutty aroma (brown butter).
Whisk in the Packed Dark Brown Sugar and Heavy Cream. Bring to a simmer and cook for 7-10 minutes, stirring constantly, until slightly thickened.
Remove from heat and stir in the Bourbon and Ground Cinnamon.
Let the pudding cool slightly before serving. Drizzle generously with the Lard Sauce.
Ingredients
6
4 cups950 mLWhole Milk
1 cup120 gStone-Ground Yellow Cornmeal
1/2 cup100 gGranulated Sugar
1/4 tsp1.25 mLFine Sea Salt
2 tbsp30 mLUnsalted Butter
1 tsp5 mLVanilla Extract
1/4 cup57 gLeaf Lard
1/3 cup67 gPacked Dark Brown Sugar
3 tbsp45 mLHeavy Cream
1/4 tsp1.25 mLBourbon
1/8 tsp0.625 mLGround Cinnamon
Equipment
Saucepan
Baking Dish (8x8 inch)
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.
In a saucepan, combine all Pudding ingredients. Bring to a simmer over medium heat, stirring constantly. Cook for 20-25 minutes, or until very smooth and thickened.
Pour the pudding mixture into the prepared baking dish and bake for 35-45 minutes, or until golden brown and set.
While the pudding bakes, prepare the Lard Sauce. In a small saucepan, melt the Leaf Lard over medium heat. Continue cooking until the butter solids brown and have a nutty aroma (brown butter).
Whisk in the Packed Dark Brown Sugar and Heavy Cream. Bring to a simmer and cook for 7-10 minutes, stirring constantly, until slightly thickened.
Remove from heat and stir in the Bourbon and Ground Cinnamon.
Let the pudding cool slightly before serving. Drizzle generously with the Lard Sauce.
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