Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 package (3.4 ounces) instant butterscotch pudding mix4 cups whole milk3 large eggs, lightly beaten1/2 cup molasses1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground gingerOptional: Vanilla ice cream or sweetened whipped cream
Preparation
In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour.
Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm, with ice cream if desired.
