A somewhat lighter contemporary version of the old favorite.
3 cups milk
3 tablespoons butter
1/2 cup cornmeal
1/2 cup brown sugar
1/2 cup molasses
4 eggs, well beaten
1/2 teaspoon each: ground ginger, cinnamon, and mace
1/4 teaspoon salt
1/2 cup sour cream
Scald the milk, add the butter and gradually beat in the corn meal. Stir until slightly thickened. Remove from the stove and add the other ingredients, beating well after each addition. Pour into a well buttered casserole and bake in a slow (275-300 degrees F) oven for about 2 hours. Serve warm with cold whipped cream or a scoop of vanilla ice cream.
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