Ingredients

• 2 cups milk, divided 
• 1/4 cup yellow cornmeal 
• 2 tablespoons sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon ginger 
• 1 egg, beaten 
• 1/4 cup molasses 
• 1 tablespoon melted butter or margarine 
• vanilla ice-cream 

Method 

Pour 1 1/2 cups milk into a 1 1/2 quart micro proof casserole. Cook on simmer or LO for 5 minutes. 
Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk. Cook uncovered, on simmer or LO for 4 minutes. Stir well. Beat together egg, molasses, and butter. Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well. Cook, uncovered, on simmer or LO for 6 minutes. Pour remaining 1/2 cup cold milk carefully over top of pudding. DO NOT STIR. 
Cook, uncovered, on simmer or LO for 3 minutes, or until set. Let stand 10 to 15 minutes before serving. 
Serve warm, topped with vanilla ice cream. 

Yield: 4 to 6 servings 

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