There is something mighty comforting about a simple baked dessert made from pantry staples, especially when the weather turns cool and folks start looking for a little sweetness after supper. This old-fashioned cornmeal dessert has the spirit of a humble Midwestern pudding cake, with dry yellow cornmeal bringing a gentle texture and warm corn flavor that feels right at home on an autumn table. It is the sort of easy casserole sweet my generation learned to make when ingredients were few, budgets were tight, and a hot oven could still make the whole kitchen feel rich and welcoming.
Serve this warm with a spoonful of softly whipped cream or a scoop of vanilla ice cream if you want to dress it up a bit. It also goes beautifully with hot coffee, spiced tea, or cold milk, and for a real fall supper ending, I like to set it beside stewed apples or a little dish of pear preserves to play up its cozy, country flavor.
6-Ingredient Oven Baked Cornmeal DessertServings: 6
1 cup dry uncooked yellow cornmeal
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups whole milk
4 tablespoons unsalted butter, melted
1. Preheat the oven to 350°F and lightly butter a medium oven-safe white ceramic casserole dish.
2. Add the dry cornmeal, sugar, cinnamon, and salt directly to the casserole dish, then stir them together until evenly mixed.
3. Pour in the milk and melted butter, stirring well so the cornmeal is evenly moistened and the mixture looks smooth and loose.
4. Set the dish on the center oven rack and bake for 45 to 55 minutes, until the top is golden and the center is just set with a soft pudding-like finish.
5. Let the dessert rest for 10 to 15 minutes before spooning into bowls and serving warm.
Variations & TipsAdd a little spice: If your family likes deeper autumn flavor, add a pinch of nutmeg or allspice along with the cinnamon. Those warm baking spices give this plain dessert a little extra Sunday-dinner charm.
Use a richer dairy: For an even more tender and custardy result, replace 1 cup of the milk with evaporated milk or half-and-half. It makes the spoonfuls taste a touch more old-fashioned and special.
Mind the texture: This dessert should not bake up dry like cornbread. Pull it from the oven when the center is just set and still soft, because it will continue to firm as it rests.
Serve it two ways: For a homespun dessert, spoon it warm straight from the dish. If you prefer neater portions, cool it longer so it slices more cleanly, then serve with cream or fruit on the side.