Step 1

Preheat oven to 325 degrees.

Step 2

Beat eggs in a small bowl and set aside.

Step 3

In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal is added. Cook for 10 minutes on a low simmer, stirring occasionally. Be careful that it does not stick and burn to the bottom of the pan.

Step 4

Remove from heat and add all other ingredients except the beaten eggs. Mix to combine.

Step 5

Temper the eggs by slowly adding some of the hot pudding a little at a time to the eggs, stirring as you go (about a cup total). Then add the egg mixture to the pot and stir.

Step 6

Pour mixture into a buttered 6-cup casserole dish and place the casserole dish in a water bath. Bake for about one hour and 30 minutes. Pudding should be set up and somewhat firm. If the center is a bit loose, that is OK.

Step 7

Let the pudding rest for 15 minutes, then serve hot with a scoop of vanilla ice cream.