Maine Indian Pudding - cooking recipe

Ingredients

2 cups milk
1/4 cup yellow cornmeal
1/4 cup cold milk
1/2 cup dark molasses (not blackstrap)
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons butter
1 3/4 cups cold milk

Preparation

Scald 2 cups milk in a double boiler.
Mix until smooth the corn meal and the 1/2 cup cold milk.
Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
Pour into a buttered pudding dish.
Pour the last 1 3/4 cups of cold milk over the top of the pudding.
Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
Let sit for about 1/2 hour after it comes out of the oven.
Serve with heavy cream or vanilla ice cream.