Ingredients

2 C. milk, divided
1/4 C. yellow corn meal
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1 egg, beaten
1/4 C. molasses
1 Tbsp. melted butter
Vanilla ice cream

Cooking Instructions

1. Pour 1 1/2 cups milk into a 1 1/2 quart casserole. Heat on low for 5 minutes. 2. Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk. 3. Cook, uncovered, on low for 4 minutes. Stir well. 4. Beat together egg, molasses and butter. Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well. 5. Cook, uncovered, on low 6 minutes. 6. Pour remaining 1/2 cup cold milk carefully over top of pudding. Do not stir. Cook, uncovered, on low 3 minutes or until set. 7. Let stand 10 to 15 minutes before serving. 8. Serve warm, topped with vanilla ice cream.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)