a little of each

Kenyon’s Grist Mill in Usquepaugh, Rhode Island, makes the corn meal Nana liked to use.

Ingredients

4 cups milk, scalded

¼ cup water

½ cup molasses

½ cup corn meal

1 Tbl butter

¼ tsp nutmeg

½ tsp salt

1 egg, beaten

Directions

Mix the water and molasses together. Then stir the mixture into the corn meal. Blend the corn meal mixture into the scalded milk. Add butter, nutmeg and salt. Cool and then add one beaten egg to the mix. Bake for 60 minutes at 325 degrees. Serve plain or with whipped cream or vanilla ice cream.