4 cups milk, divided
1/2 tsp salt
1/4 cup yellow corn meal
1/4 cup sugar
2 tbsps butter
1/2 tsp cinnamon
1/2 cup Steen's Pure Cane Syrup
1/2 tsp ginger


Heat 2 cups milk over low heat in a 2-quart saucepan. Mix corn meal with ½ cup cold milk; stir into scalded milk. Continue to cook, stirring frequently, about 10 minutes. Remove from heat; stir in butter and syrup. Combine salt, sugar, cinnamon and ginger; stir into corn meal mixture; add remaining 1 ½ cups milk. Pour into 1 ½ -quart casserole. Bake at 250 degrees for 3 hours.

YIELD: 6 servings