Ginger Spiced Indian Pudding
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Molasses||1⁄2 Cup (8 tbs)|
1. Scald the milk and pour slowly on the cornmeal, stirring constantly. Cook the mixture over hot water twenty minutes.
2. Preheat oven to moderate (350° F.).
3. Combine the butter, molasses, salt, cinnamon and ginger. Beat the eggs well and add, with the molasses mixture, to the cornmeal.
4. Pour the mixture into a greased baking dish and place in a pan of hot water. Bake one hour.