• 1/2 cup cornmeal
• 4 cups milk
• 1 cup brown sugar
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 cup dark molasses
• 2 cups half and half
• 2 cups heavy cream

Preheat oven to 275°F. Combine cornmeal with 1 cup milk and set aside. Pour remaining milk in a saucepan over medium heat. When milk begins to bubble, stir in cornmeal mixture in small batches. Cook about 15 minutes, stirring constantly to prevent lumps, until mixture is thickened. Remove from heat. Combine brown sugar and next 4 ingredients in a bowl. Stir into corn mixture. Add molasses and half and half. Pour into a buttered 2 quart baking dish and bake 2 hours. Set aside at least an hour. Serve warm with cream.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 363, fat 22.2g, 54% calories from fat, cholesterol 80mg, protein 5.2g, carbohydrates 37.5g, fiber 0.5g, sugar 30.4g, sodium 136mg, diet points 9.5.

Dietary Exchanges: Milk: 0.6, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 4.3, Sugar: 1.5, Very lean meat protein: 0.0

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