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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)