|Milk||3 Cup (48 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs) (Preferably Stone-Ground)|
|Molasses||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon (Preferably Freshly Grated)|
|Baking soda||1⁄8 Teaspoon|
Preheat oven to 275 degrees F.
Coat six 1-cup ramekins with nonstick cooking spray and set aside.
Scald 2 1/2 cups milk in a heavy saucepan.
Meanwhile, place remaining 1/2 cup milk in a small bowl and gradually whisk in cornmeal.
Whisk the cornmeal mixture into the hot milk.
Bring to a boil and boil gently over low heat, whisking frequently, for 15 minutes, or until thickened.
Remove from heat and stir in molasses, sugar, butter, cinnamon, ginger, nutmeg, salt and baking soda.
Beat egg in a small bowl, stir in a little of the hot cornmeal mixture and whisk the mixture back into the saucepan.
Pour the mixture into the ramekins, place on a baking sheet and bake for 1 to 1 1/2 hours, or until the centers are set.
Cool the puddings slightly.