3 c. milk
1/3 c. molasses
1/3 c. yellow cornmeal
1/4 c. sugar
1 egg, beaten
2 tbsp. butter
1/2 tsp. ginger
1/2 tsp. cinnamon
Dash of salt

In saucepan, combine milk and molasses. Stir in molasses. Cook and stir until thick, about 10 minutes. Remove heat. Combine egg, sugar, butter, ginger, and cinnamon. Gradually stir in hot cornmeal mixture. Pour into 1 quart casserole dish. Bake, uncovered, at 300 degrees for 1 1/2 hours. Best served warm with ice cream on top.