1/2 c. yellow cornmeal
1/3 c. firmly packed light brown sugar
1/8 tsp. salt
1/8 tsp. baking soda
3 c. milk
2 tbsp. butter
1 egg, beaten
1/4 c. dark molasses
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger

Preheat oven to 300 degrees. In saucepan, combine cornmeal, sugar, salt, and baking soda. Stir in 1 1/2 cups milk and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat. Combine egg, molasses, spices, and remaining 1 1/2 cups of milk. Stir into cornmeal mixture. Pour into ungreased 1 quart casserole. Bake, uncovered, about 1 1/2 hours or until tip of knife inserted 1 inch from center of pudding comes out clean. Serve pudding warm with cream or ice cream. Makes 6 to 8 servings.