8.5 oz. cornbread/muffin mix
3.4 oz. instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
Vanilla ice cream or sweetened whipped cream

8 5 oz. cornbread/muffin mix 3 4 oz. instant butterscotch pudding mix 4 cup s whole milk 3 large eggs, lightly beaten 1/2 cup molasses 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground ginger

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, making sure to scrape the sides well. Cover and cook 1 hour longer. Stir, cover and cook 1 hour longer. Stir, cover and cook pudding until very thick, 30 - 60 minutes longer. Serve warm, with ice cream or whipped cream.