4 c. milk, hot
1/2 c. cornmeal
3/4 c. molasses, preferably light
2 eggs
2 tbsp. butter
1/4 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1 c. cold milk

Heat the 4 cups of milk in the top of a double boiler. Slowly stir in the cornmeal; cook over boiling water, stirring occasionally, for 20 minutes. Grease the bottom of a baking dish, about 12 by 8 by 2 inch. To the cornmeal mix add other ingredients except the cup of cold milk. Mix well. Turn into the prepared baking dish and pour in the cold milk.

Bake in a 325 degree oven, uncovered, for 50 minutes, or until the pudding sets. Delicious served hot with ice cream. Serves 8.