Main Ingredients:

Serving Size : 6 1/4 cup cornmeal2 cups whole milk -- cold2 cups whole milk -- scalded1/2 cup molasses1 teaspoon salt1/4 cup sugar1 teaspoon cinnamon4 tablespoons butter2 tablespoons white rum

Cooking Preparation of the Recipe:

STEP ONE:Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thicKSTEP TWO:Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rumCHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each.STEP THREE:Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving. TO SERVE:Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate.

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