War Pudding

The cornmeal mixture can be cooked and cooled up to 4 hours ahead; cover and refrigerate. Bring to room temperature before adding eggs and other ingredients. For best texture, bake the pudding fresh rather than reheating.

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven for 10-15 minutes. The texture will be slightly denser after refrigeration but can be improved by adding a splash of milk before reheating.