Butter 4-6 custard dishes and set aside. In a large pot, whisk together the milk and cornmeal until smooth. Over medium heat, bring the mixture to a low boil, then turn down the heat and let simmer for 10 min. stirring occasionally. The mixture will become slightly thickened. Remove the pot from the heat.

Preheat the oven to 325F. To the pot add the rest of the ingredients stirring well. Pour the mixture into buttered custard dishes. Place the custard dishes in a baking pan and fill with 1" of boiling water. Place in the oven and bake for 50-75 min. depending on the container shape and size. The pudding should be firmer on the edges and still soft in the middle. Do not over bake as it will become rubbery. Serve warm or cold with whipped cream or vanilla ice cream.