Serving Size : 6 1/4 cup cornmeal 2 cups whole milk -- cold 2 cups whole milk -- scalded 1/2 cup molasses 1 teaspoon salt 1/4 cup sugar 1 teaspoon cinnamon 4 tablespoons butter 2 tablespoons white rum STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick. STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each. STEP THREE: Set in a pan of hot water and bake 3 hours in a 250° degree oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with vanilla ice cream. NOTE: This pudding should be very soft, and should whey, or separate. Might seem very thin for a pudding.
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