A dessert that is so very tasty yet doesn't always appear appetizing. One bite with a little vanilla ice cream will have you hooked.

Ingredients

• 6 cups milk
• 1/2 cup butter
• 1/2 cup yellow cornmeal
• 1/4 cup flour
• 1 tsp salt
• 1/2 cup molasses
• 3 eggs, beaten
• 1/3 cup granulated sugar
• 1 tsp Spice Islands Cinnamon
• 1 tsp Spice Islands Nutmeg
• 1 cup golden raisins (optional)
• whipped cream or vanilla ice cream

Directions

• 1. Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
• 2. Preheat oven to 250°F
• 3. Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• 4. Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• 5. Add sugar, spices, raisins if using: Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).
• 6. Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
• 7. Cool for an hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.