For 25 servings
2 9×13 buttered casseroles or one 12×20 steam table pan
One hour at 350 degrees– Best served warm
| Ingredients | 24 servings | 50 servings |
|---|---|---|
| Hot water | 1 gallon | 2 gallons |
| Noninstant Nonfat Dry milk | 5-1/2 cups | 11 cups |
| Cornmeal | 1-1/3 cups | 2-2/3 cups |
| Frozen whole eggs, thawed OR Fresh whole eggs |
1-1/2 cups
8 medium, 6 large |
3 cups
15 medium, 12 large |
| Soft butter or margarine, divided | 1 cup (2 sticks) (1/2 pound) |
2 cups (4 sticks) (1 pound) |
| Dark Brown Sugar | 2 cups (1 pound) |
4 cups (2 pounds) |
| Organic Blackstrap Molasses or honey mix | 2 cups (14 ounces) |
4 cups (1 pound, 12 ounces) |
| Salt | 2 teaspoons | 1 tablespoon |
| Cinnamon, ground | 1 tablespoon | 1-1/2 tablespoons |
| Nutmeg, ground | 2 teaspoons | 1 tablespoon |
| Clove, ground | 1 teaspoon | 2 teaspoons |
| Ginger | 2 teaspoons | 1 tablespoon |
| Vanilla | 1-1/2 tablespoons | 3 tablespoons |
| Raisins (optional) | 1 quart | 7 cups |
| Cold milk | 1 quart | 2 quarts |
| Butter pecan or Vanilla ice cream or maple yogurt |
1/2 gallon | 1 gallon |
In a 2 gallon or 8 quart pot (25), or 4 gallon pot, mix the dry milk into the hot water, or substitute 4-1/2 quarts/ 9 quarts regular milk or soy milk, heated. Stir the cornmeal into the hot milk as it boils, turn down heat. Simmer, stirring frequently, for 20 minutes, until thickened. Remove from heat.
While it cooks, beat together, molasses/ honey blend, brown sugar, eggs, 1/2 the butter, spices, vanilla. Beat well into the cornmeal mix. Stir in the raisins if used. Pour into buttered pans and smooth out.
Pour on the cold milk, DO NOT stir it in. Dot with the rest of the butter.
Bake for one hour in a preheated oven at 350 degrees. Serve warm with a small scoop of butter pecan or vanilla ice cream or maple yogurt.