INGREDIENTS :

2 cups milk, divided
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 egg, beaten
1/4 cup molasses
1 tablespoon melted butter or margarine
Vanilla ice-cream

Method:

Pour 1 1/2 cups milk into a 1 1/2 quart micro proof casserole. Cook on simmer or LO for 5 minutes.

Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk.

Cook uncovered, on simmer or LO for 4 minutes. Stir well.

Beat together egg, molasses, and butter. Stir a small amount of hot milk mixture into egg mixture.

Return to casserole. Stir well.

Cook, uncovered, on simmer or LO for 6 minutes. Pour remaining 1/2 cup cold milk carefully over top of pudding. DO NOT STIR.

Cook, uncovered, on simmer or LO for 3 minutes, or until set. Let stand 10 to 15 minutes before serving.

Serve warm, topped with vanilla ice cream.