Add the raisins to the hot milk. Mix 1 cup cold milk with the cornmeal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 10 to 15 minutes or until the mixture thickens.

Mix in the molasses, salt, sugar, ginger, nutmeg, and butter. Pour into a buttered 2-quart casserole. Then pour the remaining 1/2 cup cold milk into the center of the pudding.

Set dish in a pan of cold water, and bake in a slow oven, 300 F., for 2 1/2 hours. Let cool for 3 to 4 hours before serving.

From "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson, published by Lyons and Burford