1/2 c. yellow cornmeal
4 c. scalded milk
1/3 c. sorghum
2 eggs
1/4 c. brown sugar
2 tbsp. melted butter
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. raisins

Heat milk until film forms on top. This scalds it. Gradually stir in cornmeal. Cook slowly, stirring constantly for 20 minutes. Remove from heat and add butter, sorghum, sugar, salt, cinnamon and raisins. Preheat oven to 325 degrees. Beat eggs until bubbly and gradually add to batter. Pour into 1 1/2 quart baking dish. Cover and bake 2 hours. Serve with whipped topping or ice cream.