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1
In a medium-size saucepan, heat 2 3/4 cups of the whole milk over medium heat.
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2
In a small bowl, combine the remaining 1/2 cup of milk with the cornmeal and whisk until smooth.
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3
Pour the cornmeal mixture into the hot milk, whisking constantly.
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4
Cook until it begins to thicken, stirring constantly to avoid lumps.
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5
Whisk in the molasses, brown sugar, cinnamon, nutmeg, baking soda, salt, and vanilla.
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6
Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling.
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7
Add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan and whisk to combine.
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8
Remove from the heat.
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9
Grease the slow cooker with 1 tablespoon of the butter.
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10
Pour the cornmeal pudding mixture into the cooker and stir in the remaining 2 tablespoons of butter until melted.
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11
Pour in the light cream in a circular motion; do not stir.
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12
Cover and cook on LOW until the pudding is set, 8 1/2 to 9 hours.
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13
Serve warm, spooned into individual bowls.
