Ingredients:
- 2 1/2 cups non-fat milk
- 1/2 cup cornmeal
- 1/2 cup non-fat milk (cold)
- 1 tablespoon margarine
- 1/2 cup molasses
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
Directions:
- Preheat oven to 325˚F. Lightly grease 1-quart baking pan.
- In a saucepan, heat 2 1/2 cups of milk to a simmer.
- In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
- Add cornmeal mixture to warm milk, stir well.
- Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened.
- Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon.
- Pour into the greased baking pan.
- Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
- Cut into 8 squares before serving. Serve warm.
