Indian Pudding - cooking recipe

Ingredients

1/4 c. corn meal
2 c. hot milk
1/4 c. brown sugar
pinch of baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 c. molasses
1 c. cold milk
raisins (optional)
whipped cream

Preparation

Scald milk in top of a double boiler, or over low heat. Slowly drizzle corn meal into milk, stirring constantly until thickened, about 15 minutes.
Remove from heat.
Blend sugar, baking soda and spices; stir into the liquid.
Add molasses and cold milk, mixing well.
Add raisins, if desired.
Pour into 1-quart casserole.
Bake, uncovered, in preheated 275\u00b0 oven for 2 hours.
Serve warm with cream.
Serves 6.