2 c. milk
1/2 c. cornmeal
1/2 tsp. salt
2 eggs
1/2 c. molasses
2 tbsp. brown sugar
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. ginger
Dash of nutmeg

Lightly grease crock pot. Preheat on high 20 minutes. Bring milk, cornmeal, salt to boil, stirring constantly (or preheat milk, then add cornmeal, stirring so it won't lump or pack down). Boil 5 minutes.

Simmer covered 10 minutes (KEEP STIRRING ALWAYS). In large bowl, mix remaining ingredients. Gradually beat in hot cornmeal mixture. Pour into crock and cover. Cook 6-8 hours on low (better) or 2-3 hours on high. Serve hot (or cold) with ice cream if dessert. Also great for breakfast in the winter.