1 pint milk
1/2 c. cornmeal
1 egg, well beaten
1/2 tsp. salt
1/4 tsp. cinnamon
2 Tbsp. butter
1 tsp. ginger
1/2 c. molasses
Directions:
I found this recipe on an OLD greeting card. Perfect for Thanksgiving when we remember the Wampanogs sitting down with the Pilgrims on that first Thanksgiving feast.
In a heavy saucepan, heat milk to scalding. (This means tiny bubbles will appear around the edge of the pan.) Whisk in the cornmeal - using a whisk helps prevent the cornmeal from clumping. Stir the mixture constantly.
Beat in egg, salt, cinnamon, butter, ginger, and molasses. Cook, stirring often, until thickened, about 20 min.
Preheat oven to 300°F.
Prepare a baking dish by spraying with nonstick (or otherwise greasing it - I suppose our Pilgrim foremothers would have used lard or butter).
Bake at 300°F for 2 hours.
Serve topped with whipped cream. Also delicious with ice cream (if not historically accurate).
Submitted by Diana Bogue Contributed on: and modified on Friday February 22nd, 2008
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