Recipe information
Yield
Serves 6
Ingredients
1
quart scalded milk
1
/3 cup yellow corn meal
Pinch of salt
1
/2 cup molasses
1
good teaspoon ginger
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Preparation
Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.