6 tbsp. unsalted butter
3/4 tsp. ground all spice
3/4 tsp. ground mace
1/2 c. + 3 tbsp. brown sugar
2 (12 oz.) cans evaporated milk
1/2 tsp. salt
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 c. yellow cornmeal
1/2 c. toasted pine nuts

In sauce pan, melt butter, stir in all spice, and mace; cook for 2 minutes. Stir in sugar until dissolved, add milk and salt. Cook until milk is ready to boil. Remove from heat. Whip the egg in bowl until fluffy, bring to boil, add baking soda and corn meal until well blended, add milk in steady stream and whisk for 1 minutes. Pour in casserole dish setting in pan of water, sprinkle nuts evenly and bake at 350 degrees for 45 to 55 minutes.