Ingredients
4 T. cornmeal
2 C. boiling milk
1/2 C molasses
1/2 t. salt
3 T. sugar
2 T. butter
1 t. cinnamon or ginger
3 C. cold milk
Preparation
Add cornmeal to the boiling milk in a thin stream. Reduce heat and simmer 20 minutes, stirring occasionally. Add remaining ingredients, except for cold milk. Pour mixture into 2 1/2 quart buttered baking dish, pour 2 cups cold milk over the hot mixture. Place in a preheated 275 degree oven, bake for 30 min. Pour 1 cup cold milk on top of pudding, do not stir. Bake for 2 1/2 hours more. Serve with whipped heavy cream, flavored with honey and scotch, or rum
