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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipp’s family. Ingredients:
1/2 cup yellow cornmeal |
5 cups milk |
1/2 teaspoon salt |
2 tablespoons butter |
2 eggs, beaten |
1/2 cup brown sugar |
3/4 cup molasses |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1 cup raisins |
Directions:
1. In 2-quart saucepan, combine the cornmeal, 3 cups of milk, salt and 1 tablespoon of butter. Heat slowly to a boil, stirring constantly.
2. Remove from heat combine the eggs, brown sugar, molasses, remaining 1 tablespoon of butter, cinnamon, and ginger.
3. Add to the cornmeal mixture with the raisins and 1 cup of milk. Pour into greased 2-quart baking dish. Bake at 300°F degrees, stirring every 30 minutes for 2 hours. stir in 1 more cup of milk halfway through the baking time.
4. At the end of 2 hours, stop stirring. Turn the oven off and let the pudding sit for about 30 minutes. Serve warm topped with whipped cream or ice cream.
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