1/4 C butter
3/4 C brown sugar
6 C milk
2/3 C cornmeal
2 eggs
2/3 C molasses
1 Tsp vanilla
Cinnamon, ginger, and nutmeg to taste
1/2 C raisins
Simmer five cups of milk, butter, and sugar to a simmer for five minutes. In another bowl stir together the remaining milk with the cornmeal. Stir vigorously while pouring the cornmeal into the heated milk mixture. Turn the pot to medium heat. Keep stirring often for the next twenty minutes of cooking. Mix the eggs, molasses, vanilla, and spices, and carefully mix into the cornmeal so as not to allow the eggs to scramble. Transfer to a buttered baking dish and bake at 325F for about 90 minutes or until the middle no longer jiggles. Serve and enjoy!
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