My children love this traditional dessert. I serve it warm with vanilla ice cream. Leftovers seem to go for breakfast the next morning.

1 c. yellow cornmeal
1/2 c. molasses
1/4 c. sugar
1/4 c. butter
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
6 c. hot milk

Mix all of the ingredients with half of the milk, in a saucepan. Stir and bring to a simmer. Stir in the rest of the milk and transfer to a crockpot, or a very slow oven, for 5-7 hours.