Ingredients

• 1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
• 2/3 cup whole milk
• 1 large egg
• 1 tablespoon molasses
• 1/4 teaspoon ground ginger
• Accompaniment: butter pecan or maple walnut ice cream
• Special equipment: a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

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Instructions

1. Preheat oven to 275°F.
2. Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
3. Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).