Preheat
oven to 350°F.
Grease shallow 1 1/2 quart
glass or ceramic baking dish.
In small bowl, combine
cornmeal and 1 cup milk.
In 4 quart saucepan, heat remaining 3
cups milk to boiling over high heat.
Stir in cornmeal mixture; heat
to boiling.
Reduce heat to low and cook,
stirring often to avoid lumps, 20 minutes.
(Mixture will be very thick.)
Remove from heat; stir in
molasses, margarine or butter, sugar, ginger, cinnamon, salt and nutmeg
until blended.
Pour batter evenly into baking dish.
Place baking dish in roasting
pan; place on oven rack.
Carefully pour boiling water into
roasting pan to come halfway up side of baking dish.
Cover with foil and bake
pudding 1 hour.
Remove foil and bake pudding 1
hour longer or until lightly browned and just set.
Carefully remove baking dish
from water.
Cool pudding in pan on wire
rack for 30 minutes.
Serve
pudding warm with vanilla ice cream or whipped cream if you like.
