Caramel Cornmeal Pudding

• 4 Z cups milk
• 1/2 cup yellow cornmeal
• 1 cup sugar
• 1/4 cup water
• 2 tablespoons sweet butter
• 2 tablespoons cognac
• 2 eggs, lightly beaten
• 1 cup finely chopped pecans
• Pinch of salt
• Pinch of nutmeg
• Softly whipped cream of vanilla ice cream

1. Scald four cups of milk in a deep three- or four-quart saucepan.
2. Gradually add the cornmeal, stirring constantly.
3. Continue cooking five to 10 minutes until the mixture has thickened somewhat.
4. While the cornmeal and milk are cooking dissolve the sugar in the water in a heavy saucepan, preferably nonstick, and cook over medium-high heat until the mixture turns a rich amber color.
5. Very slowly stir the hot caramel into the hot cornmeal mixture.
6. Continue cooking until the caramel is evenly dissolved in the cornmeal.
7. Remove from heat and add the butter, eggs, cognac, pecans, salt and nutmeg.
8. Now preheat the oven to 325 degrees.
9. Butter an eight-cup casserole dish.
10. Pour the cornmeal mixture into the dish, place in the oven and bake 30 minutes.
11. Stir in the remaining milk and bake one hour and 15 minutes to one-and-a-half hours longer.
12. Serve warm or chilled with whipped cream or ice cream.

z, yellow cornmeal, sugar, water, sweet butter, cognac, eggs, pecans, salt, nutmeg, cream of vanilla ice cream

Taken from cooking.nytimes.com/recipes/1220 (may not work)