In a saucepan, mix milk and molasses. Stir in cornmeal. Cook over medium heat
and stir until thickened (about 10 minutes). Remove from heat and add butter.
In a separate bowl, mix egg, sugar, salt and spices to taste. Add 1/2 cup of
hot mixture to egg-sugar mixture. Stir, then add egg-sugar mix to hot mix. Stir
again. Pour into a 1-quart casserole dish and set in a bed of water. Bake for about
1 1/2 hours. The top will spring to the touch when done.
Serve with Lemon Sauce.
Lemon Sauce: Melt butter and mix with sugar. Beat in egg and lemon juice. Mix
in nutmeg and pour hot water over all and blend. Place over a double boiler and
cook over low heat. When thickened, remove from heat and serve.
A tablespoon or two of brandy can be blended in easily before serving, if desired.
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