1 quart 2% (or any) milk
1/4 pint (4 oz) corn meal
2 cups molasses
1/8 teaspoon salt
1/3 cup rye meal

Scald 1/2 of the milk, but do not boil. Tiny bubbles will form around the edge of the pan and steam will rise (about 190°F).

Mix in the corn meal, molasses and rye meal; let stand for half an hour to absorb liquid, then bake in a preheated 350°F oven for 30 minutes, then reduce heat to 275°F and bake for 2 or 3 hours, stirring in the remainder of the cold milk at the last minute.

Serve with whipped cream.