(Makes 6 servings)
3 cups milk
1/4 teaspoon salt
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup yellow corn meal
1/4 cup unsulphured molasses
3 tablespoons sugar
2 tablespoons unsalted butter
1 large egg, lightly beaten
1. Butter a 1.5-quart baking dish. Preheat oven to 275 degrees. In 2-quart saucepan, heat milk just to a simmer.
2. While oven and milk are heating, whisk together salt, baking powder and spices in a small bowl and get other ingredients ready.
3. When milk is hot, gradually whisk in the corn meal. Cook at a slow bubble, stirring frequently, for about 15 minutes until slightly thickened (rather like pancake batter). Remove from heat.
4. Whisk in the molasses, sugar and butter. Whisk a little of the mixture into the egg, then add it to the pot, whisking well. Pour into buttered baking dish. Bake at 275 degrees for 2 hours. Cool for 30 minutes to an hour before serving. Top with whipped cream or vanilla ice cream.