Serving Size  : 6 
1/4  cup cornmeal
2      cups  whole milk -- cold
2      cups  whole milk -- scalded
1/2  cup  molasses
1      teaspoon salt
1/4  cup sugar
1      teaspoon  cinnamon
4      tablespoons butter
2      tablespoons white rum

STEP ONE:
Mix the cornmeal with enough of the cold milk to pour easily. Stir until 
smooth. Add slowly 2 cups scalded milk and cook in the top of a double 
boiler for 20 minutes, or until thick

STEP TWO:
Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a 
buttered pudding dish and pour over the balance of the cold milk and the 
rum

CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 
1/2 teaspoon of each.

STEP THREE:
Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 
1/2 hour before serving. 

TO SERVE:
Serve topped with vanilla ice cream. This pudding should be very soft, and 
should whey, or separate.