I will make this next....

I was looking around things and found this recipe, published in 1965 by James Beard:

Indian Pudding

1/2 C. cornmeal

5 C. milk, scalded

1/2 C. molasses

1/2 t. salt

1 t. ginger

Put cornmeal in top of a double boiler and pour scalded milk over it. Blend well and cook over hot water for 20 minutes. Add molasses, salt and ginger. Pour into buttered casserole and bake in a 300°F. oven for 2-2 1/2 hours. Serve warm with ice cream or heavy cream.

Will make this the next chance I get.