Ada suggests using a double boiler to cook the cornmeal mixture. Serve warm with whipped cream.
Scald 1-¾ cups milk, saving ¼ cup to moisten cornmeal. Stir cornmeal and reserved ¼ cup milk into scalded milk. Stir until thickened and cook 5 minutes. Add beaten egg, sugar, syrup, and spices mixed together. Cook a few minutes. Add 1 cup cold milk and beat well. Pour into well-greased 2-quart casserole dish, set in pan of hot water, and bake slowly (275 to 300 degrees F), stirring several times, for 2 hours.