Scald the milk and butter for 5 minutes, then transfer it to a pot on the stove on medium heat.
Preheat the oven to 250 degrees F.
In a separate bowl, mix the cornmeal, flour, and salt. Stir in the molasses. Slowly pour in about 1/2 cup scalded milk, then gradually add the mixture back to the large pot of scalded milk.
Cook and stir until thickened.
Add the mixture a little at a time to the beaten eggs, stirring constantly. Then add the egg mixture back into the hot milk and cornmeal mixture, and stir to combine.
Add sugar, spices, and raisins and stir until smooth.
Pour mixture into a 2 1/2 quart shallow casserole dish.
Bake for 2 hours, then remove to cool for 1 hour. Serve with whipped cream or ice cream.
