|Milk||1 Quart, scalded|
|Stone ground cornmeal||5 Tablespoon|
|Eggs||2 , well beaten|
|Ground ginger||1⁄2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Unsulphured molasses||1⁄2 Cup (8 tbs)|
|Unsulphured raisins||1⁄2 Cup (8 tbs)|
|Ice cream/Plain yogurt||1 Cup (16 tbs)|
1. Preheat the oven to 325 degrees.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil, stirring. Cook over low heat, stirring constantly, until thick, smooth, and creamy, about 15 minutes.
3. Pour the cornmeal mixture over the eggs. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish. Bake for 1 1/2 hours.