In a skillet or braiser, preferably made of copper or carbon steel, bring the milk and water to a simmer. Add a small pinch of salt and the cornmeal, whisking vigorously as if you were making polenta. Let the mixture simmer for about 30-40 minutes, stirring from time to time.

In a small bowl, whisk together the flour and water into a paste.

A few minutes before the mosa is done simmering, whisk in the paste. It should thicken into a creamy porridge. When done, taste and adjust for seasoning.

Meanwhile, melt the butter in a small saucepan over gentle heat, until it turns hazelnut brown.

Take the pudding off heat and serve it in its own skillet, topped with the browned butter and, if you like, a good grinding of black pepper.