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Baked Indian Pudding
Yield: 8 servings
1/2 cup Cornmeal, yellow
4 cups Milk, whole; hot
1/2 cup Maple syrup
1/4 cup Molasses, light
2 Eggs; Slightly Beaten
2 Tbsp. Butter/Margarine; Melted		 1/3 cup Sugar, brown; packed
1 tsp. Salt
1/4 tsp. Cinnamon
1/4 tsp. Ginger
1/2 cup Milk, whole; cold

In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300° F. 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.

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