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