New England Indian Pudding

• 1/4 cup cornmeal
• 2 cups hot milk
• 1/4 cup sugar
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 cup unsulphured molasses
• 1 cup cold milk
• 1/3 cup raisins (optional)
• 1/2 cup heavy cream, whipped
• 1 dash nutmeg

1. Gradually stir the corn meal into the hot milk.
2. Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
3. Blend together sugar through cinnamon and add to corn meal mixture.
4. Stir in molasses and cold milk.
5. Fold in raisins if using.
6. Bake in a buttered 1-quart casserole at 275u0b0F 2 hours.
7. Serve warm topped with whipped cream, garnished with a dash of nutmeg.

cornmeal, hot milk, sugar, baking soda, salt, ginger, cinnamon, molasses, cold milk, raisins, heavy cream, nutmeg

Taken from www.food.com/recipe/new-england-indian-pudding-104431 (may not work)