|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Milk||4 Cup (64 tbs)|
|Light molasses||1⁄2 Cup (8 tbs) (Mild)|
|Butter/Margarine||4 Tablespoon, cut into pieces|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
1. Preheat oven to 350°F. Lightly grease shallow 1 1/2-quart baking dish.
2. In small bowl, combine cornmeal and 1 cup milk. In 4-quart saucepan, heat remaining 3 cups milk to boiling over high heat. With wire whisk, whisk in cornmeal mixture; heat to boiling. Reduce heat and simmer, stirring frequently with wooden spoon to prevent lumps, until mixture is thick, about 20 minutes. Remove from heat; stir in molasses, butter, sugar, cinnamon, ginger, salt, and nutmeg until well blended.
3. Pour batter into prepared dish, spreading it evenly. Cover with foil. Place dish in small roasting pan; place in oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of baking dish. Bake 1 hour. Remove foil and bake pudding until lightly browned and just set, about 1 hour longer.
4. Carefully remove baking dish from water. Cool pudding in pan on wire rack 30 minutes. Serve pudding warm with whipped cream or vanilla ice cream, if desired.