3 c. flour
1 tsp. baking soda
1/4 tsp. nutmeg
1 c. molasses
1 3/4 c. cornmeal
2 tsp. salt
3 1/2 c. milk

Sift the dry ingredients all together. Combine the milk and molasses. Add the liquid ingredients to the dry ingredients, and beat until smooth. Now, pour into a well-greased steam mold and cover. Place on a rack in a deep kettle that has a close fitting lid. Pour enough boiling water into the kettle to come about halfway up the mold. Cover the kettle and steam the mold for about 3 hours. Take the mold out of the kettle and let stand for about 20 minutes. Take off the cover and let stand for 10 minutes longer. Loosen the edges of the pudding with a spatula, invert the mold on a plate and let stand until the pudding turns loose or unmolds. Serve with big gobs of fresh butter.