1/2 c. yellow cornmeal
1 1/3 c. cold milk, divided
2 2/3 c. scalded milk
1/2 c. unsulfured molasses
1/3 c. sugar
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/3 c. butter, cut up
3 tbsp. light rum

Mix corn meal with about 1/2 of cold milk. Pour into scalded milk in saucepan. Cook, stirring occasionally until thickened and begins to boil. Remove. Add all ingredients, except rum. Pour into 2 quart greased casserole. Add remaining cold milk and rum. Bake at 325 degrees for 1 1/2 hours. Let stand 30 minutes before serving. Serve warm with vanilla ice cream.