6 c. milk
1/4 tsp. grated nutmeg
1 c. yellow corn meal
1/4 c. melted butter
1/2 c. black molasses
1/4 tsp. salt
1/4 c. sugar
1/4 tsp. baking soda
1/4 tsp. ground ginger
2 eggs, well beaten
1/4 tsp. ground cinnamon

Preheat the oven to 250°F (unless using a slow cooker).

In a saucepan, bring the milk to a simmer and remove it from the heat as soon as tiny bubbles form along edge of the pan.

In a mixing bowl, combine the corn meal, molasses, sugar, ginger, cinnamon, nutmeg, butter, salt, baking soda, eggs, and half of the milk. Whisk or beat well. Stir in the remaining milk and pour the mixture into a buttered 3 quart casserole, oven-proof baking dish, or the bowl of a slow cooker.

Bake for 5 to 7 hours, or until firm, stirring occasionally.

Makes 8 servings.