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Baked indian pudding

Yield: 8 Servings

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

Instructions:

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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