Indian Pudding

• 1/2 cup yellow cornmeal
• 5 cups milk
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 eggs, beaten
• 1/2 cup brown sugar
• 3/4 cup molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 cup raisins

In a 2-quart saucepan, combine cornmeal, 3 cups milk, salt, and 1 tablespoon butter. Heat slowly to boil, stirring constantly. Remove from heat. Combine eggs, brown sugar, molasses, remaining 1 tablespoon butter, cinnamon, and ginger. Add to cornmeal mixture with raisins and 1 cup milk. Pour into greased 2-quart baking dish. Bake at 300* F, stirring every 20 minutes, for 2 hours. Stir in 1 more cup milk halfway through baking time. 

At end of 2 hours, stop stirring, turn off oven, and let pudding set for about 30 minutes. Serve warm, topped with whipped cream or ice cream. Serves 6-8.