Farm Journal's Country Cookbook, 1959
2 1⁄2 hours — 6 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsCombine cornmeal and water. Scald milk, add cornmeal mixture, stirring to prevent lumps. Cook 20 minutes or until thickened. Add salt, spices and molasses. Pour into a 1-1/2 quart greased casserole or baking dish; bake in slow oven (325F) at least 2 hours. Serve warm with heavy cream, vanilla ice cream or hard sauce. |