Corn Stuffing

1 cup cornmeal
1/2 cup molasses
1/3 cup flour
1/2 tsp salt
1 cup milk
1 egg
2 tbs lard - melted

     Mix together the cornmeal, flour, salt. Add milk, egg and lard; beat until smooth. Fill well-greased cake pan almost to the top. Bake in a preheated 425F oven for 12 to 15 minutes. Break up and toast in oven.