Preheat your oven to 350°F (175°C) and butter a 2-quart casserole dish.

Whisk together 2 large eggs until light and frothy, then set aside.

In a saucepan, combine 2 cups of whole milk, 1 cup of half and half, ¾ cup of granulated sugar, 1 cup of molasses, 1 teaspoon of powdered ginger, ¼ teaspoon of nutmeg, and a pinch of salt. Heat until scalding, stirring constantly.

Gradually add 1 cup of yellow cornmeal while continuously whisking the hot mixture until it thickens.

Temper the eggs by whisking in a small amount of the hot mixture, then mix back into the saucepan, stirring for 3 minutes over low heat.

Stir in 1 teaspoon of vanilla extract and pour the mixture into the prepared casserole dish.

Place the casserole dish in a roasting pan and fill with hot water halfway up the sides of the dish.

Bake for 45 minutes or until the pudding is set in the center, then let it cool slightly before serving.

Serve warm, ideally topped with a scoop of vanilla ice cream.