Indian Pudding Souffle

Directions

1. 1
   Preheat the oven to 350
2. 2
   Butter and sugar the souffle dish.
3. 3
   Place the cornmeal in the top of the double boiler, over boiling water, and gradually add the scalded milk, stirring constantly for 20 minutes.
4. 4
   Remove from the heat and stir in the butter, molasses, spices, salt and egg yolks.
5. 5
   Set aside to cool slightly.
6. 6
   In a clean bowl, beat the egg whites until stiff but not dry.
7. 7
   Fold into the pudding mixture.
8. 8
   Turn the batter into the prepared mold and bake for 40 to 45 minutes, until puffed and brown.
9. 9
   Serve with whipped cream.