Indian Pudding - milk

Method

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