3 c. milk
1/2 c. molasses
1/2 c. yellow cornmeal
1 beaten egg
1/4 c. sugar
2 tsp. butter
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt

In 2-quart bowl, combine milk and molasses; stir in cornmeal. Cook at HIGH for 6-8 minutes, stirring 3 times to break up lumps. Mixture should be thick.

In 1 1/2-quart casserole combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Cook at MEDIUM LOW for 25 minutes. Stir mixture after 5 minutes and give dish half turn after 15 minutes. Makes 6 servings. (Total cooking time 31 minutes - microwave uncovered.)