Preheat Oven:

Start by preheating your oven to 300°F (150°C). This ensures a gentle cooking environment for the pudding.

Mix Dry Ingredients:

In a small bowl, whisk together the cornmeal, cinnamon, ginger, and salt.

Heat Milk:

In a large, heavy-bottomed saucepan, heat the milk over medium heat until it’s just about to simmer. Be careful not to let it boil.

Combine Milk with Cornmeal Mixture:

Gradually whisk the dry cornmeal mixture into the warm milk. Keep whisking to prevent lumps from forming.

Add Molasses and Sugar:

Stir in the molasses and sugar into the saucepan. Continue to cook over low heat, stirring frequently, until the mixture thickens slightly, about 10-15 minutes.

Temper Eggs:

Take a small amount of the hot mixture and slowly whisk it into the beaten eggs to temper them. This prevents the eggs from curdling when added to the hot mixture.

Combine Eggs with Main Mixture:

Slowly pour the tempered eggs back into the saucepan, stirring constantly to incorporate them evenly.

Add Butter:

Add the butter to the mixture, stirring until it’s completely melted and integrated.

Bake:

Pour the mixture into a greased 9×13 inch baking dish. Bake in the preheated oven for about 1.5 to 2 hours. The pudding is done when it’s set and has a golden-brown crust on top.

Cool and Serve:

Allow the pudding to cool slightly before serving. It can be enjoyed warm or cold, but traditionally, it’s served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.