r
¼ cup corn meal
2 cups hot milk
---
¼ cup sugar
1/8 teaspoon soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
----
¼ cup unsulphured molasses
1 cup cold milk
Heavy cream, whipped, or ice cream
(optional)
Ground nutmeg
r
Directions
r
Gradually stir corn meal into hot milk. Cook over low heat or hot water 15 minutes or until thick, stirring constantly. Remove from heat. Blend together the next 5 ingredients and add. Stir in molasses and cold milk. Pour into a buttered 1-quart casserole. Bake in a preheated very slow oven (275⁰ F.) 2 hours. Serve warm with whipped cream or ice cream, if desired. Garnish with nutmeg. YIELD: 6 to 8 servings
r
r
r
