|Milk||5 Cup (80 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Pumpkin pie spice||1 Teaspoon|
1 In a large heavy saucepan, combine 2 cups of milk with cornmeal and the remaining ingredients. Heat slowly to boiling, then simmer, stirring often for 5 minutes, or until creamy-thick.
2 Pour into a buttered 8-cup baking dish; stir in 2 more cups of milk.
3 Bake in a slow oven at 325 degrees farenheit for 1 hour; stir in the remaining 1 cup milk. Bake for another 2 hours, or until the pudding sets.
4 Serve warm with cream or ice cream.