Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          milk -- *nonfat
     1/2  cup           cornmeal -- **see note
     1/4  cup           molasses
   2      tablespoons   sugar
   1      tablespoon    margarine -- solid
   1      teaspoon      ground cinnamon
     3/4  teaspoon      ginger
     1/2  teaspoon      ground nutmeg
   1      dash          salt
     1/8  teaspoon      baking soda
   1                    egg

Preparation:

* Use non-fat milk for best results and for lower fat content, but can use other milks. **Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added. Scald 2-1/2 cups milk. (heat in heavy pan until tiny bubbles form around edges). In small bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may separate; this is normal. Serve with sweetened yogurt or whipped cream if desired.