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1
Preheat the oven to 325u00b0F.
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2
Lightly grease a 6 or 8 cup souffle dish with butter.
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3
In a medium-size saucepan over medium-low heat, scald the milk.
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4
While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
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5
Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
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6
Remove it from the heat.
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7
In a small bowl with a whisk, beat the eggs.
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8
Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
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9
Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
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10
Add the butter and stir until it melts.
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11
Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
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12
Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
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13
Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
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14
Remove the pudding from the water bath and cool slightly.
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15
Serve it warm with vanilla ice cream or heavy cream spooned over the top.
