• 1 quart milk, scalded
  • 3/4 cup cornmeal
  • 1 cup molasses (4 gulps from a jug)
  • 1 cup brown sugar
  • 2 cups raisins
  • 1/2 cup real butter
  • 2 teaspoons pure vanilla
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cans evaporated milk (13-ounce size or 26 ounces heavy cream)
  • Directions

    Place milk in a double boiler and when the milk is hot, sprinkle the cornmeal into the scalded milk. Whip to blend and cook for 10 minutes, stirring every few minutes to keep the mixture smooth. Place in a deep baking pan (8X14X6) the following ingredients, stirring in each as you add them to the baking pan: 1 cup molasses, 1 cup brown sugar, 2 cups raisins, ½ cup butter, 2 teaspoons vanilla, 1 teaspoon salt, 1 teaspoon cinnamon, 4 eggs, 2 cans of evaporated milk or 26 ounces heavy cream. Blend well and add the hot cornmeal, stirring to blend. Bake in a very slow oven (250 degrees) for 4 hours and be sure to stir thoroughly every 15 to 20 minutes. Serve hot with your best vanilla ice cream.

    Serves 12 to 16

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