Ingredients

• 3 cups whole milk
• 1/2 cup cornmeal
• 1/2 teaspoon table salt
• 2 tablespoons unsalted butter, plus extra for greasing cooker
• 2 large eggs
• 1/3 cup molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 cup dried cranberries (optional)
• Garnish: ice cream, whipped cream, or light cream

• Instructions:

• Grease the inside of your slow cooker with butter and preheat on high 15 minutes.

• In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter.
   
• In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.
• Scrape batter into the slow cooker (5-6 quart) and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.
• Serve warm topped with ice cream, whipped cream, or light cream.
• We used McNamara Dairy's cream and whipped it while adding our own maple syrup to taste.