Aunt Carrie's Indian Pudding

• milk↗3 cups

  divided

• water↗2 cups

  hot

• yellow cornmeal↗3⁄4 cup
• butter↗3 tablespoons
• molasses↗1 1⁄4 cups
• flour↗1⁄4 cup
• ground cinnamon↗1 teaspoon
• ground ginger↗1 teaspoon
• salt↗1 teaspoon
• egg↗1

  lightly beaten

• vanilla ice cream

  as much as you like

Step-by-step instructions

1. 1

   Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.

2. 2

   Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.

3. 3

   Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.

4. 4

   Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.

5. 5

   Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).

6. 6

   Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.