from Gourmet, October 1977

5 cups milk, divided
1/2 cup yellow cornmeal
1/3 cup sugar
1/3 cup unsulfured molasses
1/4 cup butter
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
2 cups peeled, cored, thinly sliced tart apple

In a heavy saucepan scald 3 cups milk. In a small bowl combine 1 cup cold milk and 1/2 cup yellow cornmeal (preferably stone-ground), add the mixture to the saucepan, a little at a time, stirring, and cook the mixture over low heat, stirring, for 10 minutes. Add 1/3 cup each of sugar and unsulfured molasses, 1/2 stick (1/4 cup) butter, 1 teaspoon each of cinnamon and ground ginger, and 3/4 teaspoon salt and stir in 2 cups peeled, cored, and thinly sliced tart apple. Pour the mixture into a buttered 2-quart baking dish, pour 1 cup cold milk over the top, and bake the pudding in a preheated very slow oven (275 degrees F.) for 3 to 4 hours, or until it is firm. Let the pudding cool to room temperature and serve it in deep bowls with heavy cream or sour cream. Serves 6.