1 Set oven at 275°F. Have on hand a shallow 2 1/2 quart baking dish. Use shortening to grease it. Set aside.
2 In a large saucepan, combine the cornmeal, molasses, sugar, butter, baking soda, and salt. Add the eggs and stir in 3 cups of milk.
3 Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens but does not come to a boil. Remove from the heat and whisk in the remaining 3 cups of milk. Pour the batter into the baking dish and transfer it to the oven. Bake the pudding for 2 to 2 1/2 hours or until a crust forms on top.
Serve with vanilla ice cream or whipped cream.
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