Ingredients

3 cups milk
6 tablespoons yellow cornmeal
1/3 cup light or dark molasses
2 tablespoons butter
2 eggs
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Sweetened softly whipped cream, optional

Directions

Preheat oven to 300 degrees F.

In medium saucepan, combine milk, cornmeal, molasses and butter. Cook and stir over medium to medium-high heat for about 10 minutes or until the mixture has thickened. Remove from heat.

In large bowl, combine eggs, sugar, cinnamon, ginger and salt. Gradually whisk in about 1 cup of the hot cornmeal mixture. Return egg mixture to saucepan with remaining cornmeal mixture; whisk until combined. Pour into lightly buttered 1 1/2-quart baking dish. Bake about 1 1/2 hours or until knife inserted in center comes out clean. Serve warm or at room temperature with sweetened softly whipped cream. Makes 6 servings.

Note: For individual Indian puddings, fill six 6-ounce ramekins with pudding mixture. Place ramekins on baking sheet in oven. Bake in 300-degree F oven for about 1 hour or until knife inserted in center comes out clean.