Baked Ginger Pudding

• 4 cups cold milk, divided
• 1 cup cornmeal
• 3/4 cup molasses
• 1/4 cup butter, softened
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon each ground ginger, cinnamon and nutmeg
• 2 eggs, beaten
• Whipped topping or vanilla ice cream, optional

1. In a saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. In a small bowl, combine cornmeal and remaining cold milk; gradually add to heated milk. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from the heat. Stir in the molasses, butter, sugar, salt, ginger, cinnamon and nutmeg. Cool for 10 minutes. Whisk in the eggs.
2. Pour into a greased 11x7-in. baking dish. Bake at 325u0b0 for 1 hour or until center is almost set. Let stand for 30 minutes. Serve warm with whipped topping or ice cream if desired.

cold milk, cornmeal, molasses, butter, sugar, salt, ground ginger, eggs, vanilla ice cream

Taken from www.tasteofhome.com/recipes/baked-ginger-pudding/ (may not work)