In a heavy 3 quart saucepan over medium heat, heat 4 cups milk until very hot but not boiling.

Meanwhile, in a small bowl, combine cornmeal, flour, cinnamon, ginger and cloves; slowly stir into hot milk; cook, stirring constantly, until mixture is very thick, about 15 minutes. Remove from heat and with wire whisk or spoon, stir in butter until melted; beat in molasses until well blended; then beat in remaining 2 cups milk.

Pour mixture into greased 2 quart casserole. Bake 3 hours or until knife inserted in center comes out clean. Serve warm pudding with ice cream. Makes 8 generous servings.