1/4 cup of yellow corn meal
5 cups of whole milk
1/4 cups of dark molasses
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon butter
Mix corn meal with 1 cup of milk. Scald the remaining 4 cups of milk in a double boiler. Add corn meal, molasses, salt, spices, butter, and mix well. Pour into a greased pan and bake in oven at 275* for 2 hours. Serve with a custard sauce.
Custard Sauce
1 cup of milk
2 beaten egg yolks
2 tablespoons granulated sugar
1/8 teaspoon salt
1/4 teaspoon real vanilla
Scald milk over double boiler. Beat yolks, sugar, and salt together and add the milk. Cook over double boiler–stirring constantly until the mixture forms a creamy coat over the mixing spoon. Chill until completely cooled and then add vanilla–again mixing well.