Combine corn meal with water.
In a double boiler, heat milk until tiny bubbles begin to form along edges of pan (about 185F). Stir in the corn meal along with water.
Cook for about 20 minutes, adjusting the heat so that milk remains steaming hot but never boiling, stirring occasionally.
Add molasses, sugar, ginger and salt. A few drops (less than 1/4 teaspoon) of vanilla may optionally be added.
Pour mixture into a buttered baking dish.
Bake for 30 minutes in a preheated 350°F oven. Stir in cold milk. Bake for another 3 and a half hours (without stirring) at 300°F or until rice is tender.
This pudding may be baked in a CrockPot.
Makes about 6 servings.
