Yield: 5 Servings
|2 cups||Milk (or half water and half evaporated milk)|
|¼ cup||Brown sugar; packed|
|3 tablespoons||Butter or margarine|
|2 \N||Eggs; well beaten|
|½ teaspoon||Ginger; ground|
|½ teaspoon||Cinnamon; ground|
|¼ teaspoon||Nutmeg; ground|
|½ cup||Sour milk or sour cream|
Scald milk over low heat, then stir in cornmeal very slowly. Remove from heat; add next 8 ingredients. Just before turning into a 1-½ quart casserole, add the sour milk or cream gradually. Bake in a slow oven -- 275 degrees -- for 2 hours or until a silver knife inserted in the center, comes out clean. Stir once during baking. Serve warm with sweet cream.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .