2 c. milk, divided
1/4 c. yellow cornmeal
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1 egg, beaten
1/4 c. molasses
1 tbsp. melted butter
Vanilla ice cream

1. Pour 1 1/2 cups milk into a 1 1/2 quart casserole. Heat on low for 5 minutes.

2. Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk.

3. Cook, uncovered, on low for 4 minutes. Stir well.

4. Beat together egg, molasses and butter. Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well.

5. Cook, uncovered, on low 6 minutes.

6. Pour remaining 1/2 cup cold milk carefully over top of pudding. Do not stir. Cook, uncovered, on low 3 minutes or until set.

7. Let stand 10 to 15 minutes before serving.

8. Serve warm, topped with vanilla ice cream.