Indian Pudding

• 6 c. milk, divided
• 3/4 c. corn meal
• 1/2 stick butter
• 3/4 c. molasses
• 1/3 c. sugar
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1 tsp. salt
• 2 eggs

1. Heat 5 cups of milk until it begins to steam.
2. Mix the remaining cup of milk with the cornmeal until it is smooth.
3. Add to hot milk, stirring constantly.
4. This prevents lumps forming. Add butter and stir until melted.
5. Cook 15 minutes over low heat, stirring frequently.
6. The mixture will become as thick as breakfast cereal.
7. Beat together the molasses, sugar, ginger, cinnamon, salt and eggs.
8. Spoon about 1/4 cup cornmeal mixture into the molasses mixture, beating until blended.
9. Slowly add another cup or two of hot cornmeal, then beat the mixture into remaining hot cornmeal.
10. Pour into buttered 2 to 3-quart baking dish.
11. Bake for 2 hours.
12. Cool at least 1/2 hour.
13. Serve warm with vanilla ice cream.
14. Makes about 10 servings.

milk, corn meal, butter, molasses, sugar, ginger, cinnamon, salt, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382127 (may not work)