8 c. milk
2/3 c. cornmeal
1 tsp. salt
3/4 c. molasses
2/3 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
2 tbsp. butter
6 eggs

Scald 1 1/2 quarts milk with cornmeal and salt night before. Cool during night. Take skim off. Mix all ingredients together in bowl. Beat eggs slightly. Stir in molasses mixture. Mix with milk and cornmeal. Butter heavy baking dish. Pour mixture in dish. Take butter and put in middle of mixture. Take remaining cold milk and pour right in middle. DO NOT STIR. Cook in slow oven, 250 to 300 degrees, for 4 to 4 1/2 hours.