- 1 quart scalded milk
- 1/3 cup yellow corn meal
- Pinch of salt
- 1/2 cup molasses
- 1 good teaspoon ginger
- 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.