Baked Indian Pudding:
1/2 cup yellow cornmeal
4 cup hot whole milk
1/2 cup maple syrup
1/4 cup light molasses
2 eggs, slightly beaten
2 tbsp butter/margarine, melted
1/3 cup packed brown sugar
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup cold whole milk
In top of double boiler, slowly stir cornmeal into hot milk. Cook
over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300°. Lightly grease 2-quart baking dish. (8 1/2"
round) In small bowl, combine rest of ingredients, except cold milk;
stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just until set but quivery on top. Do
not overbake. Let stand 30 minutes before serving. Serve warm, with
vanilla ice cream or light cream.