One taste of this sweet and spicy pudding and you’re back with the Pilgrims eating wild turkey and oyster pie on the shores of Cape Cod Bay. It’s a delight when the weather turns cold, and there’s a fire in the fireplace.

SERVINGS

Serves 6

INGREDIENTS

1/2 cup stone ground cornmeal

4 cups whole milk

1/2 cup blackstrap molasses

4 tablespoons unsalted butter plus extra for the casserole

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 large egg, well beaten

2 tablespoons sugar

PREPARATION

1.    Preheat the oven to 275°F. Place the cornmeal in a 11/2- to 2-quart saucepan, stir in 1 cup of the milk, turn the heat to medium, and add another cup of milk, stirring to avoid lumps. As the milk comes to a boil, slowly add the remaining milk, stirring as you do so. Cook for 3 minutes, then reduce the heat to low and simmer for 15 minutes.

2.    Add the molasses and stir until entirely dissolved. Remove the saucepan from the heat and let cool for while you grease a 2-quart casserole. Stir the 4 tablespoons of butter, the salt, ginger, cinnamon, egg, and sugar into the batter. When it’s well incorporated, pour the batter into the casserole. Bake uncovered for 21/2 to 3 hours.