Baked Indian Pudding

Ingredients:

1/2 c Cornmeal, yellow

4 c Milk, whole; hot

1/2 c Maple syrup

1/4 c Molasses, light

2 Eggs; Slightly Beaten

2 tb Butter/Margarine; Melted

1/3 c Sugar, brown; packed

1 ts Salt

1/4 ts Cinnamon

3/4 ts Ginger

1/2 c 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.