Easy Eggless Indian Pudding

4 cups scalded milk

½ cup yellow cornmeal

⅔ cup molasses

1 teaspoon salt

2 cups cold milk

Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.

Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.

Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.