Ingredients
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1/4 cup cornmeal
2 cups hot milk
1/4 cup sugar
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup unsulphured molasses
1 cup cold milk
1/3 cup raisins (optional)
1/2 cup heavy cream, whipped
1 dash nutmeg
Preparation
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Gradually stir the corn meal into the hot milk.
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
Blend together sugar through cinnamon and add to corn meal mixture.
Stir in molasses and cold milk.
Fold in raisins if using.
Bake in a buttered 1-quart casserole at 275\u00b0F 2 hours.
Serve warm topped with whipped cream, garnished with a dash of nutmeg.
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