This is a recipe that my grandmother, Ellen Lincoln, brought with her from New England. It was always served as a winter dessert.
4 cups milk
⅓ cup cornmeal
¾ cup molasses
¼ cup (½ stick) butter
½ teaspoon salt
3 tablespoons granulated sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 egg, well beaten
½ cup raisins
Hard sauce or cream for serving
Place the milk and cornmeal in the top of a double boiler over simmer water. Stir and cook for 15 minutes. Add the molasses. Stir and cook for 5 more minutes. Remove from the heat and stir in the butter, salt, sugar, ginger, cinnamon, egg, and raisins. Preheat the oven to 325°. Pour the mixture into a greased 2-quart baking dish and bake for 1½ to 2 hours until set. Serve hot with hard sauce or cream.
Hint: You may substitute a scoop of vanilla ice cream for the hard sauce or cream when serving.
YIELD: 6 TO 8 SERVINGS
Jeanne Smith
Covington, Georgia