Aunt Carrie's Indian Pudding

Step 1: Heat oven to 350°.

Step 2: Butter an 8" × 8" baking dish with 1 tsp. of the butter;

Step 3: Set aside.

Step 4: 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.

Step 5: Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.

Step 6: Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.

Step 7: Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly; transfer to prepared baking dish.

Step 8: Pour remaining milk evenly over batter and bake, rotating once,

Step 9: 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).

Step 10: Set pudding aside to let cool to room temperature.

Step 11: Spoon pudding into bowls