1/4 c. cornmeal
4 2/3 c. milk
2 eggs, well beaten
4 tbsp. butter
1 c. molasses
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

In small bowl blend cornmeal with 1 cup cold milk. Beat 2 eggs, set aside. Heat 3 cups milk in top of double boiler over hot water. Using wooden spoon, stir in milk-cornmeal mixture. Cook and stir for 25 minutes until smooth. Add butter, molasses and spices. Stir in eggs.

Pour into buttered 8 x 8 casserole and pour remaining 2/3 cup cold milk over the top. Bake at 350 degrees for one hour. Serve hot, topped with ice cream. Makes 8 delicious servings.