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1
Scald milk in a deep three-quart saucepan.
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2
Gradually stir in the cornmeal, taking your time so the cornmeal does not lump.
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3
Cook over medium heat, stirring from time to time, until the mixture has thickened, about 15 minutes.
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4
While the cornmeal is cooking, spread the sugar in a heavy-bottomed skillet and mix with one-half cup water.
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5
Set it over medium heat.
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6
Watch carefully once the sugar has dissolved because it will then begin to caramelize.
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7
The caramel is done when it becomes a uniform honey brown color.
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8
Do not allow the caramel to darken beyond that and remove it from the heat immediately.
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9
Bring the cornmeal mixture to a simmer and slowly pour in the caramel mixture.
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10
It will bubble up but if your pan is deep it will not boil over.
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11
Stir over low heat until the caramel is completely dissolved in the cornmeal.
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12
Off heat, add butter, rum, eggs, salt and nutmeg.
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13
Preheat oven to 325 degrees.
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14
Pour the pudding mixture in a buttered two-quart casserole and place in the oven.
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15
Bake for 30 minutes.
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16
Stir in half and half and continue baking for one-and-a-half hours.
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17
Serve warm or chilled with whipped cream or ice cream, as desired.
