1 tsp. butter, softened
4 tbsp. butter, diced
2 eggs
6 c. milk
1/2 c. dark molasses
1/4 c. sugar
1/4 tsp. baking soda
1/4 tsp. salt
1 c. yellow cornmeal

Grease bottom and sides of 2 quart dish. Beat eggs in a large heavy saucepan, stirring constantly. Add 4 cups of milk, molasses, sugar, baking soda, and salt. Simmer over moderate heat until sugar and molasses dissolve. Slowly pour in cornmeal while simmering continues, stir constantly. Cook uncovered until thick and hold shape in a spoon.

Beat in 4 tablespoons of butter bits and remove pan from heat. Pour in remaining 2 cups of milk in a stream beating constantly. Pour the pudding into buttered dish. Bake in preheated 350 degree oven for 1 hour. Reduce to 300 degrees and bake for 4 hours or until very firm when poked. Serve warm with vanilla ice cream or whipped cream or heavy cream.